180278 risotto with duck and white balsamic vinegar Recipes
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duck breasts, skin with fat left on, buttermilk and19 Moreduck breasts, skin with fat left on, buttermilk, fresh sage leaves, rubbed and chopped, balsamic vinegar, salt & freshly ground black pepper, olive oil, shallots, chopped, sweet red pepper, finely chopped, garlic cloves, smashed, brown basmati rice, salt, chicken stock, dry red wine, butter, olive oil, dry red wine, buttermilk, balsamic vinegar, sour cherries, half chopped, half whole or 1 cup sweet cherries or 1 cup dried cherries, reconstituted, if preferred, sliced almonds, toasted, fresh sage leaves, rolled and cut in strips21 min, 21 ingredients
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balsamic vinegar, southern comfort, green peppercorns and6 Morebalsamic vinegar, southern comfort, green peppercorns, chopped garlic, skinless duck breasts, walnut oil (peanut oil can be substituted), sliced red onion, salt, heads romaine lettuce, chopped into bite-size pieces2 hour 20 min, 9 ingredients
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duck legs, kosher salt , per kilo of meat, garlic cloves and8 Moreduck legs, kosher salt , per kilo of meat, garlic cloves, rendered duck fat (or pork fat), ground allspice, freshly ground nutmeg, fresh thyme (or 1 bunch is good enough ), bay leaves, white wine vinegar (or lemon juice), oil (olive, corn, sunflower, walnut, or a combination of your favourite), dijon mustard54 hour , 11 ingredients
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broth (i use mushroom), butter, olive oil and8 Morebroth (i use mushroom), butter, olive oil, onions, finely chopped, mushrooms, finely chopped, garlic cloves, minced, arborio rice, white balsamic vinegar, parmesan cheese, grated, fresh parsley, salt & freshly ground black pepper (optional)1 hour , 11 ingredients
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balsamic vinegar, reduced-sodium fat-free chicken broth and10 Morebalsamic vinegar, reduced-sodium fat-free chicken broth, extra virgin olive oil, divided, chopped leeks, arborio rice or 1 1/2 cups other medium grain rice, dry white wine, half-and-half, salt, fresh ground black pepper, halved grape tomatoes, chopped fresh basil, fresh mozzarella cheese, finely diced1 hour , 12 ingredients
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balsamic vinegar, fat-free , less-sodium chicken broth and10 Morebalsamic vinegar, fat-free , less-sodium chicken broth, extravirgin olive oil, divided, chopped leek, arborio rice or other medium-grain rice, dry white wine, half-and-half, salt, freshly ground black pepper, halved grape tomatoes, chopped fresh basil, fresh mozzarella cheese, finely diced12 ingredients
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Roasted Onions With Balsamic Vinegarred onions, garlic minced, balsamic vinegar, olive oil and2 Morered onions, garlic minced, balsamic vinegar, olive oil, salt, fresh ground black pepper1 hour 15 min, 6 ingredients
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Roasted Ratatouille with Balsamic Vinegarchopped fresh cilantro, old bay seasoning, dried oregano and9 Morechopped fresh cilantro, old bay seasoning, dried oregano, dried thyme, zucchini , halved crosswise and cut lengthwise into (1/4-inch) slices, onions , cut into (1/4-inch) slices, eggplant, peeled and cut crosswise into (1/4-inch) slices, balsamic vinegar, drained bottled roasted red bell peppers , cut into (1/4-inch) strips, chopped fresh parsley, coarsely chopped kalamata olives12 ingredients
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Risotto With Sausage And Cranberry Beansrisotto with sausage and cranberry beans and16 Morerisotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional1 hour , 17 ingredients
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Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighsduck breasts , 3/4 lb each, boned, salt, dark brown sugar and11 Moreduck 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 taste9 hour , 14 ingredients
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Honey-Basted Duck with Balsamic Lentilschopped fresh or 1 tsp dried thyme and22 Morechopped fresh or 1 tsp dried thyme, dried herbes de provence, freshly ground black pepper, salt, garlic cloves, minced, whole ducks, honey, dried herbes de provence, balsamic vinegar, shallot, peeled and cut in half, water, petite green lentils, garlic cloves, peeled, balsamic vinegar, dijon mustard, salt, olive oil, chopped shallots, chopped carrot, chopped fresh thyme, freshly ground black pepper, thyme sprig (optional)23 ingredients
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Vermont Risottolow sodium chicken broth, olive oil, unsalted butter and6 Morelow sodium chicken broth, olive oil, unsalted butter, onion, finely minced, arborio rice, white balsamic vinegar or 1/4 cup dry white wine, shredded sharp cheddar cheese (4 oz.) or 1 cup extra-sharp cheddar cheese (4 oz.), salt, freshly ground black pepper57 min, 9 ingredients
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Balsamic Duck Breasts and Asparagus Puréeduck breasts, salt & pepper, balsamic vinegar and5 Moreduck breasts, salt & pepper, balsamic vinegar, asparagus, sliced and steamed, yukon gold potato, peeled, boiled, mashed, olive oil, mesclun, leaves radicchio35 min, 8 ingredients
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Seared Muscovy Duck Breast, Baby Arugula, Radicchio, Endive, Walnut and Goat Cheese Salad with Diced Fuji Apples and Blackberry Vinaigrette (Emeril Lagasse)muscovy duck breast , 12 to 14 oz each, salt and17 Moremuscovy duck breast , 12 to 14 oz each, salt, fresh ground black pepper, olive oil, minced shallots, minced garlic, frozen blackberries, white balsamic vinegar, balsamic vinegar, sugar, chopped fresh mint leaves, chopped fresh tarragon leaves, light olive oil, baby arugula, head radicchio, thinly sliced, toasted, crushed walnuts, fuji apples, diced into 1/2-inch cubes, goat cheese, crumbled, endive, thinly sliced1 hour , 19 ingredients
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Popeye Risotto With Beefy Balsamic Mushroomsvegetable stock (use chicken stock to make this meal non-... and14 Morevegetable stock (use chicken stock to make this meal non-vegetarian), water, spinach, stems removed, pine nuts, toasted, few grates fresh nutmeg, grated parmigiano-reggiano cheese, divided , plus additional for passing at the table, extra virgin olive oil, divided, butter, divided, onion, finely chopped, garlic cloves, finely chopped, plus 1 clove cracked, arborio rice, dry white wine, salt & freshly ground black pepper, portabello mushroom caps , brushed clean of dirt and sliced (or 6 small portobello caps), balsamic vinegar1 hour , 15 ingredients
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