8271 pan duck liver Recipes

calf liver, sliced from 1/4 to 1/2-inch thick or 1/2 lb beef liver (liver should be sliced from 1/4 to 1/2-inch thick.), onions, sliced, vegetable oil, pepper, sage, ground, soy sauce (importedif avail), lemon juice, parsley, chopped

wild duck, whole, duck blood, water, salt, stalk celery , cut into 2 inch pieces, chopped fresh parsley, heavy cream, whole allspice berries, pitted prunes, raisins, tart apple - peeled, cored and chopped, all-purpose flour, white sugar, salt and pepper to taste, fresh lemon juice

leeks (white and pale green parts only), halved lengthwise, then cut into 1-inch pieces (4 cups), confit duck legs at room temperature, pitted prunes, coarsely chopped, armagnac or cognac, rendered duck fat or extra-virgin olive oil, cremini mushrooms, trimmed and halved lengthwise, extra-virgin olive oil, dry white wine, turkish or 1/2 california bay leaf, thyme sprigs, by 1-inch) lemon zest, by 1-inch) orange zest, reduced-sodium chicken broth, water, divided, yukon gold potatoes, quartered

kosher salt, ground coriander, ground cumin, black pepper, island duck (also called pekin), juice orange, halved, fresh thyme sprigs, fresh marjoram sprigs, fresh flat-leaf parsley sprigs, onion, cut into 8 wedges, dry white wine, duck stock , duck and veal stock*, chicken stock, or reduced-sodium chicken broth, carrot, celery rib, sugar, fresh orange juice (from 1 to 2 oranges), white-wine vinegar, salt, duck or chicken stock or reduced-sodium chicken broth, unsalted butter, softened, all-purpose flour, fine julienne of fresh orange zest, removed with a vegetable peeler

whole duck, cleaned and washed, cumin powder, chili paste, ginger paste, garlic paste, ground szechwan pepper (timur), grated nutmeg, turmeric, molasses, honey, salt and pepper, oil (for deep frying)

duck legs , excess skin removed, duck stock or 2 cups chicken stock, water , more if needed to cover duck, rice wine vinegar, apricot preserves, soy sauce, birds eye chile, fresh ground pepper, mix (red, black, white ), green peppercorn, rinsed

chicken liver, cut in 1 to 1-1/2 inch pieces, membranes removed, sweet sherry, divided, green onion, fresh parsley, cracker meal, salt and pepper

liver or 1 lb calf, pepper, onions, sliced, garlic clove, crushed, boiled rice, vinegar

liver, 1/2inch thick , preferably calves liver, sherry wine vinegar, worcestershire sauce, dry mustard, garlic cloves, finely mashed, sea salt, freshly ground black pepper, flour , as needed, bacon , fried crisp, grease reserved, chicken stock

lambs liver or calf , pigs ox if preferred, onion sliced, fresh rosemary, flour, tomato paste in 1/2 cup of water, some olive oil to fry off liver, salt and pepper to taste

duck legs* (about 2 3/4 lb total , cut from two 5 1/2- to 6-lb ducks), a 750-ml. bottle light fruity red wine such as pinot noir (about 3 1/4 cups), a bouquet garni of 10 lightly crushed juniper berries**, 3 whole cloves, a 4- by 1 inch strip orange zest, and 1 bay leaf tied together in a cheesecloth bag, vegetable oil, carrot, cut into 1/4-inch dice, celery rib, cut into 1/4-inch dice, onion , cut 1/4-inch dice, fresh parsley sprigs plus 1 tbsp minced leaves, onions, halved or quartered, ripe bosc pears, unsalted butter, fresh lemon juice, honey, salt, a beurre manie made by rubbing together 2 tbsp softened unsalted butter and 2 tbsp all-purpose flour, garnish: parsley sprigs, available in spice section of supermarkets

duck breast, duck breast, port wine, dried currant, shallot (finely diced )

duck legs, duck breasts , deboned, syrup, water, brown sugar, kosher salt, liquid smoke flavoring, olive oil, bay leaves, springs fresh thyme, garlic cloves, minced, cracked black pepper, kosher salt, garlic, shallots, minced, arborio rice, chicken stock or 4 cups duck stock, warmed, fresh thyme, roquefort cheese, parmesan cheese, roasted pecan pieces, scallions, chopped, salt and black pepper, to taste, olive oil, syrup, beef gravy (heinz homestyle ), salt and pepper, to taste, foie gras , 1 oz each, salt and pepper, to taste

port wine, dried tart cherry, duck breasts (boneless -about 8 oz each), salt & fresh ground pepper, to taste (for the duck), chopped shallot, fresh rhubarb, trimmed and sliced, fresh sugar snap pea, chicken broth or 2 cups stock, arrowroot, orange juice, honey, fresh coarse ground black pepper, salt , to taste

ducks, salt and freshly ground black pepper, rendered duck fat or vegetable oil, shallots, thinly sliced, garlic cloves, minced, freshly grated ginger, thai red curry paste, brown duck stock or chicken stock, fish sauce, coconut milk, palm sugar or brown sugar, fresh lime juice, cilantro, chopped, stems trimmed, limes, peeled and diced, scallions, white and 1/2 the green part, trimmed , thinly sliced along diagonal