57472 soup duck confit lagasse Recipes

dried cannellini beans, boneless pork shoulder (boston butt), trimmed and cut into 1 1/2-inch pieces, kosher salt, divided, freshly ground black pepper, divided, canola oil, chopped onion (about 2 medium), sliced carrot (about 1/2 lb), garlic cloves, minced, whole tomatoes, drained and chopped, fresh flat-leaf parsley sprigs, celery stalk, thyme sprig, bay leaf, fat-free , less-sodium chicken broth, divided, water, duck confit legs (about 2 1/2 lb), chicken sausage, white bread

dried white beans such as cannellini (2 1/2 cups), picked over and rinsed, confit duck legs at room temperature, extra-virgin olive oil, onions, finely chopped, carrots, finely chopped, celery ribs, finely chopped, garlic cloves, finely chopped, turkish bay leaves or 1 california, thyme sprigs, reduced-sodium chicken broth, water, diced tomatoes, drained, armagnac or cognac, chopped flat-leaf parsley

wide) dried rice-stick noodles (rice vermicelli), carrots , cut into matchsticks, chinese long beans or regular green beans, cut into 1-inch lengths, confit duck legs at room temperature, chopped scallions (about 3), coarsely torn mixed fresh herbs such as mint , cilantro, and basil, hoisin sauce, fresh lime juice, sriracha (southeast asian chile sauce), soy sauce, chinese black vinegar (preferably chinkiang), dark brown sugar, asian sesame oil, garlic clove, finely chopped

plain fine dry bread crumbs, onion, finely chopped, turkish or 1/2 california bay leaf, juniper berries (see cooks note, below), crushed, unsalted butter, sauerkraut, drained and chopped, confit duck legs at room temperature, heavy cream, whole milk, eggs, grated nutmeg

butternut squash , halved lengthwise and seeded, yukon gold potatoes, egg, lightly beaten, grated pecorino romano (1 1/2 oz), chopped fresh thyme, chopped fresh sage, salt, white pepper, nutmeg, all-purpose flour plus additional for dusting, confit duck legs, unsalted butter, swiss chard, stems and tough center ribs discarded and leaves cut into 2- by 1-inch pieces, then washed (but not dried), salt, grated pecorino romano

dijon mustard, sherry vinegar, extra-virgin olive oil, chopped shallot, pecans, coarsely chopped, confit duck legs, firm-ripe anjou or bartlett pears (preferably red), mixed greens, such as frisee (french curly endive), tender watercress sprigs, and baby spinach leaves, crumbled roquefort or other blue cheese (1/2 cup), optional

whole domestic duck (about 5 to 6 lb), salt, freshly ground black pepper, flour , sifted, eggs, water, vegetable oil, for pan, hoisin sauce

butter, onions, chopped, celery, chopped, white navy beans, salt, cayenne pepper, water, bay leaf, flour, oil, onions, chopped, celery, chopped, bell peppers, chopped, carrots, chopped, salt, cayenne pepper, duck confit , duck legs, andouille sausage links , cut into 6 equal portions, chicken broth, roasted duck , cut into 2 inch pieces, dried fine bread crumbs, grated parmesan, parsley, chopped, essence , recipe follows, olive oil, chives, shaved, crusty bread, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

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

chicken stock or duck stock, salt, freshly ground black pepper, extra-virgin olive oil, cold unsalted butter, chopped shallots, minced garlic, duck liver , reserved from fresh duck, chopped, optional, sliced, stemmed, and cleaned wild mushrooms , such as oyster, shiitake, and crimini (about 12 oz), arborio rice, pinot noir or other dry red wine, shredded roast duck meat , recipe follows, or shredded duck confit, butter reserved from baking the pumpkins , recipe follows, minced fresh thyme leaves, minced fresh oregano leaves, grated parmesan, roasted pumpkins , recipe follows, roasted pumpkin seeds, for garnish , recipe follows, domestic duck , rinsed under cold running water and patted dry, salt, freshly ground black pepper, pie pumpkins (about 2 lb each), sugar, unsalted butter, cut in 1/2, grated orange zest, ground cinnamon, salt, ground allspice, vegetable oil, essence , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

boneless breast from a 10-lb turkey (about 6 lb), chopped fresh parsley leaves, chopped fresh sage leaves, chopped fresh thyme leaves, andouille cornbread stuffing, cooled , recipe follows, duck confit , recipe follows, chicken sausage , seared, recipe follows, olive oil, salt and freshly ground pepper, olive oil, chopped yellow onions, chopped andouille sausage (about 2 oz), chopped green onions, chopped celery, chopped green bell peppers, chopped fresh garlic, coarsely crumbled homemade or purchased corn muffins, chicken stock, salt and freshly ground black pepper, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, whole duck legs (legs and thighs attached), kosher salt, black peppercorns, garlic cloves, crushed, thyme sprigs, bay leaves, crumbled, rendered duck fat, melted (or mild olive oil), chicken meat, diced, chopped garlic, chili powder, paprika, cayenne, ground cumin, salt, crushed red pepper, dried oregano, dried thyme, freshly ground black pepper, onion powder, garlic powder

confit duck leg portions, with thighs attached, fat trimmed and reserved, minced shallots, chopped fresh parsley leaves, chopped garlic, cognac, butter, salt, freshly ground black pepper, pita breads, anjou pears, peeled, cored and julienne, brie cheese, thinly sliced

ciabatta, olive oil, plus more for oiling grill, prosciutto cotto , plus 2 1/2 oz (5 slices), genoa salami, fontina, mortadella, spicy cappicola, fresh mozzarella, chicken and duck pate, shredded duck confit, speck, brie, prosciutto, arugula, salt and freshly ground black pepper

sauterne or other sweet late harvest dessert wine, unflavored gelatin, prepared chopped duck confit, chopped goose or duck foie gras, egg white, bread crumbs, salt, white pepper, brioche or homemade-style white bread, crusts removed, vegetable oil or clarified butter, for frying

sweet potatoes (1 1/2 lb total ), vegetable oil, confit duck leg (5 1/2 oz), skin and bone discarded and meat finely shredded, cranberry black pepper chutney

confit duck legs, onion, chopped (2 cups), carrot, cut into 1/3-inch dice, purple potatoes, peeled and cut into 1/3-inch dice, parsnip, peeled and cut into 1/3 inch dice, butternut squash, peeled and cut into 1/3 inch dice, salt, black pepper, heavy cream, tawny port, chopped fresh flat-leaf parsley

spanish onion, vegetable oil, confit duck legs, prepared pizza dough, semolina flour , for dusting, grated fontina cheese, crumbled goat cheese, pine nuts, toasted, freshly chopped rosemary leaves, extra-virgin olive oil, for drizzling

dijon mustard, sherry vinegar, extra-virgin olive oil, chopped shallot, pecans, coarsely chopped, confit duck legs, firm-ripe anjou or bartlett pears (preferably red), mixed greens, such as frisee (french curly endive), tender watercress sprigs, and baby spinach leaves, crumbled roquefort or other blue cheese (1/2 cup), optional