1462 goose duck rillettes Recipes

whole chickens, cut into quarters, chopped fresh thyme leave, garlic cloves, peeled and crushed, shallot, peeled and diced, quatre-epices or 1/2 tsp rabelais seasoning, ground mace, black peppercorns, dry white wine, salt, armagnac, extra duck fat or goose fat, melted

duck legs, duck fat, fresh thyme sprig, handful, bay leaves, rock salt & pepper

vegetable oil, flour, whole goose or duck breast, skin on, chopped onions, chopped celery, chopped bell peppers, assorted sliced exotic mushrooms, smoked sausage , such as andouille or kiebasa, cut crosswise into 1/2-inch slices, salt, cayenne, bay leaves, dark veal , chicken or duck stock, crawfish tails, chopped parsley, chopped green onions, file powder, paprika, cayenne, freshly ground black pepper, garlic powder, onion powder, salt, dried oregano, dried thyme, combine all ingredients and store in an air-tight container.

duck, thawed if frozen , excess fat removed, backbone removed, duck quartered, salt, ground black pepper, vegetable oil, all purpose flour, assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), cut into1-inch pieces, chopped onion, chopped celery, chopped red bell pepper, garlic cloves, minced, stout, low-salt chicken broth, original essence, bay leaves, dried thyme, cayenne pepper, freshly cooked white rice, chopped green onions, chopped fresh parsley

island duck (also called pekin), excess fat discarded and duck cut into 6 pieces, vegetable oil, all-purpose flour, onions, finely chopped (2 cups), celery ribs, finely chopped (1 cup), red bell pepper, finely chopped (1 cup), green bell pepper, finely chopped (1 cup), turkish or 2 california bay leaves, salt, reduced-sodium chicken broth (48 fl oz), water, shrimp in shell (31 to 35 per lb), peeled and deveined, sliced scallion greens (from 2 bunches), cayenne, white rice

goose carcass (including the giblets, wings, and pieces of skin and fat), cubed pork belly (optional), salt, pepper, bouquet garni

olive oil, chopped onions, salt and white pepper, arborio rice, duck rillette, chopped garlic, duck stock, butter, heavy cream, grated parmigiano-reggiano cheese, chopped green onions

idaho baking potatoes, olive oil, salt, freshly ground black pepper, duck rillette , recipe follows, drizzle of white truffle oil to taste, heavy cream, grated parmigiano-reggiano cheese, fresh truffle, chives, recipe duck confit , recipe follows, minced onions, minced parsley, garlic cloves, reserved from the confit, cognac, butter, freshly ground black pepper, salt, fat, reserved from the confit, duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 lb), kosher salt, freshly ground black pepper, garlic cloves, bay leaves, fresh thyme, black peppercorns, table salt, olive oil

beef tenderloin, trimmed and butterflied, duck rillette, salt and black pepper, butchers twine, olive oil, creole mustard, cracked black pepper

sheets of pasta, duck rillette, maytag blue cheese, cornmeal, olive oil, julienne shallots, minced garlic, veal reduction, salt and black pepper, grated parmigiano-reggiano cheese, chopped parsley, confit duck legs , meat removed, minced onions, minced parsley, minced garlic, chopped fresh thyme, cognac, butter, salt and fresh black pepper, confit duck fat

confit duck legs , meat removed, minced onions, minced parsley, minced garlic, chopped fresh thyme, cognac, butter, salt and fresh black pepper, confit duck fat

recipe duck confit , recipe follows, minced onions, minced parsley, garlic cloves, reserved from the confit, cognac, butter, freshly ground black pepper, salt, fat, reserved from the confit

recipe duck confit , recipe follows, minced onions, minced parsley, garlic cloves, reserved from the duck confit, cognac, butter, freshly ground black pepper, salt, fat reserved from the duck confit, homemade crostini , recipe follows

duck legs , with thighs attached, kosher salt, pickling spices, head garlic , cut in half crosswise, white onion, sliced, fresh thyme, rendered duck or 4 -5 lbs goose fat or 4 -5 lbs fresh pork fat

duck breasts , 3/4 lb each, boned, salt, dark brown sugar, asian five-spice powder, black pepper, apple cider, apple cider vinegar, garlic, minced, black pepper coarse ground, duck thighs , about 4 oz each, boned and trimmed of excess fat, tart cherries, pears, cored and cubed 12-inch, balsamic vinegar, salt and cracked black pepper, to taste

goose livers, white or cider vinegar, instant flour , to dredge, extra-virgin olive oil, onions, thinly sliced into rings, dried figs , rehydrated in warm water and thinly sliced, sweet wine , verduzzo or dindorello, dry wine , soave, salt and pepper, grated lemon zest, italian parsley, finely chopped to yield 1/4-cup, butter

duck confit, removed from the bones and shredded , recipe follows, radicchio, end trimmed and roughly chopped, belgian endive, end trimmed and leaves separated, arugula , tough stems removed, vanilla-shallot vinaigrette , recipe follows, freshly ground black pepper, salt, stilton, crumbled, dried cherries or cranberries, kosher salt, coarse black pepper, fresh thyme, bay leaves, fresh rosemary, roughly chopped, garlic cloves, peeled and smashed, duck leg quarters, rinsed and patted dry, duck fat , or vegetable oil, fresh rosemary, fresh thyme, whole shallots, about 3 oz, peeled and stem ends removed, olive oil, salt, ground white pepper, vanilla bean, extra-virgin olive oil, champagne vinegar, fresh lemon juice, freshly ground black pepper, granulated sugar