17222 jeweled stuffed duck Recipes

raw duck bones (about 2 carcasses), onion, peeled and sliced, carrot, peeled and sliced, ribs celery, sliced, fresh parsley stems, fresh thyme, whole black peppercorns, whole star anise, cinnamon stick, whole allspice, water, unsalted butter, all-purpose flour, legs duck confit, skin removed , meat shredded, peeled and diced carrots, diced onion, sliced celery, diced yukon gold potatoes, fresh or frozen peas, shiitake mushrooms, stems removed, caps cut in quarters, chopped fresh thyme leaves, chinese five-spice powder (cinnamon, ginger, clove, coriander, nutmeg), refrigerated pie crusts, egg white, whisked with 1 tsp water, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

duck quartered, rendered duck fat (available at the new york butcher shop if you have 1), rosemary, fresh garlic, whole peeled shallots

skin-on, boneless duck breast half, yellow onion, sliced, olive oil, honey, tub spreadable goat cheese, pre-baked pizza crust, salt and pepper to taste, fontina cheese, shredded, dried rosemary

uncooked peking duck legs, kosher salt, lemon , zested and thinly sliced, garlic, crushed, whole allspice berries, juniper berries, fresh thyme, rendered duck fat

chopped chinese roast duck meat, skin and fat separated and set aside, sliced chinese barbecued pork, green onions, thinly sliced, soy sauce, eggs, beaten, cooked long-grain rice, salt and pepper to taste

boneless duck breast with skin, olive oil, shallot, finely chopped, tawny port, dijon mustard, torn frisee, sliced almonds, lightly toasted

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

roasted duck, duck fat , chicken fat or vegetables oil., onion, thinly sliced, salt, pepper, red bell peppers , roasted, peeled, seeded and julienned, chipotle salsa, plus extra for garnish, honey, freshly squeezed lime juice, avocado, peeled, seeded and sliced, corn tortillas

duck breasts , 6 to 8 oz each, shallots, finely chopped, sherry vinegar, sugar, duck demi-glace (beef will also work), salt and pepper, butter, griottes (small tart cherries from provence, available in specialty shops)

duck legs, rinsed and minced fermented black beans, garlic, chopped, minced ginger, onion, 1/4-inch dice, carrot, peeled and 1/4-inch dice, rib celery, 1/4-inch dice, sliced shiitakes, shaoxing wine, naturally brewed soy sauce, brown sugar, minced thyme, water , to cover duck, leftover mashed potatoes (3 large baking potatoes, cooked and mashed with 2 oz butter, salt and pepper), canola oil for cooking, salt and black pepper, to taste

duck fat, minced onions, ears of sweet corn, assorted exotic mushrooms, salt and black pepper, smoked duck , julienned, chopped garlic, heavy cream, fresh angel hair pasta, grated parmigiano-reggiano cheese, drizzle of white truffle oil, chopped chives

duck fat, minced onions, ears sweet corn, assorted exotic mushrooms, salt and black pepper, smoked duck , julienned, chopped garlic, heavy cream, angel hair pasta, grated parmigiano-reggiano, drizzle white truffle oil, chopped chives, fresh truffle shavings, for garnish , optional

duck legs, kosher salt, coarse ground and toasted szechuan peppercorns, molasses, chinese black vinegar, five-spice powder, rice, black tea leaves, sugar, aluminum foil, wet cloths, minced garlic, red onion minced, sliced creminis, sliced shiitakes, sliced chanterelles, dark soy sauce, orzo, minced thyme, sprigs for garnish, dry red wine, hot chicken stock, white truffle oil, chive batons, for garnish, salt and black pepper, canola , oil to cook, this recipe utilizes the leftovers from above ., sambal, limes, juiced, shredded duck meat, red onion, sliced and caramelized, mango, peeled and sliced, shredded iceberg lettuce, sliced tomato, whole wheat burrito or lavash, salt and black pepper

duck legs, kosher salt, mixed spices (clove, nutmeg, white pepper, cinnamon), rendered duck fat, juniper berries, toasted almond flour, all-purpose flour, baking powder, salt, honey, egg, beaten, milk, unsalted butter, melted, olive oil, shallots, finely sliced, garlic, coarsely chopped, white wine, sherry vinegar, home-made chicken stock, cold unsalted butter, cut into tablespoons, dried apricots , soaked in hot water for 1 hour and finely sliced

duck breasts , recipe follows, duck leg confit , recipe follows, foie gras , recipe follows, horseradish parsnip puree , recipe follows, huckleberry brandy sauce , recipe follows, parsnip strips and parsley sprigs for garnish

reduced-calorie margarine, chopped onion, duck liver (reserved from a 4-lb duckling), port or other sweet red wine, coarsely chopped cooked duck meat (reserved from a 4-lb roasted duckling), fat-free sour cream, fresh thyme leaves, salt, ground allspice, pepper, chopped pistachios, fat-free saltine crackers

olive oil, chopped fennel bulb, chopped shallots, coarsely chopped seedless red grapes, red wine, ruby port, juniper berries, crushed, thyme sprig, rosemary sprig, skinless, boneless duck breasts, trimmed, water, cornstarch, veal and duck demi-glace (such as d artagnan), seedless red grapes, halved, balsamic vinegar, butter, freshly ground black pepper

duck breasts, olive oil, ripe pears, halved, cored , cut into 1/4-inch slices, pearl onions, blanched, peeled, halved, yukon gold potatoes (about 1 1/2 lb), boiled until just tender, peeled, cut into 1 1/4-inch pieces, chopped fresh sage, low-salt chicken broth, fig balsamic vinegar