146610 sauce duck ham port redcurrant jel Recipes

duck breast halves, sea salt, ground cinnamon, demerara sugar, red wine, creme de cassis liqueur, cornstarch, raspberries

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

duck fat, shallot, peeled and coarsely chopped (2 1/2 tbsp), duck liver (about 3 oz), cut into 1-inch pieces, herbes de provence, garlic, peeled and crushed, salt, freshly ground black pepper, cognac, thick horizontal slices from a small baguette, toasted

duck breasts, salt, white pepper, duck or 3 tbsp chicken stock, butter, mango chutney , if there are large pieces of mango in the chutney,chop them finely, orange juice, brandy or 1 tbsp armagnac, potato flour or 1 tsp cornstarch, water, mango, peeled,stoned and sliced

sugar, water, ruby port (optional), star anise, cinnamon stick, fresh cranberries, lemon zest, lemon juice, salt

raspberry jell-o gelatin, boiling water, crushed pineapple, drained, whole berry cranberry sauce, walnuts, chopped, port wine

duck breasts , skin attached, salt and pepper, raspberries, cinnamon, sugar, red wine vinegar, water

ducks, salt, black peppercorns, cracked, rendered duck or 6 cups pork fat, garlic, peeled, fresh thyme sprigs

duck legs , confit, fettuccine pasta, salt , pepper to taste, olive oil, duck fat, garlic cloves, chopped, shallot, sliced, dried apricot, sliced, crushed hazelnuts, dry white wine, chicken stock, butter, softened, chopped fresh thyme, chevre cheese, fresh ground pepper

duck 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 mustard

duck gizzards or 500 g chicken gizzards, duck fat, liquid, garlic, fresh thyme, cleaned and chopped, black pepper, kosher salt

extra virgin olive oil, garlic cloves, finely chopped, sweet onion, medium dice, ripe roma tomatoes or 3 dozen cherry tomatoes, skinned, seeded and chopped, canned tomato sauce, fine port wine, fresh basil or 2 tsp dried basil, black olive paste, sea salt, black pepper, honey, baking soda

whole berry cranberry sauce, golden raisin, port wine, grated orange rind

port wine, chopped fresh thyme, low-sodium soy sauce, pepper, hot sauce, salt, garlic, halved, bay leaf

two 5 1/2-lb ducks , excess fat discarded and ducks cut into serving pieces, kielbasa (polish smoked sausage), cut into 1/4-inch-thick rounds), chicken broth, water, all-purpose flour, onions, chopped, celery ribs, chopped, red bell pepper, chopped, green bell pepper, chopped, cayenne , or to taste, sliced scallion greens, grain brown rice, grain white rice

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 (skin on ), potatoes (peeled, boiled, diced ), onion, chopped and cooked in butter, light french style mustard, chopped parsley, cream, salt, fresh ground pepper, sheets puff pastry, egg, thyme, olive oil, hoisin sauce

duck breasts, with skin, butter, onion, chopped, gherkins, chopped, chicken stock, honey, pink peppercorns, green peppercorns , in brine, drained