48494 tangerine marinated breast duck Recipes

confit duck legs, onion, chopped (2 cups), carrots (3 large) cut into 1/3-inch dice, yellow-fleshed potatoes such as yukon gold (3 large), peeled and cut into 1/3-inch dice, salt, black pepper, heavy cream, madeira, chopped fresh flat-leaf parsley

tomatoes (1 1/2 lb total), coarsely chopped, onion, coarsely chopped (1 cup), loosely packed fresh cilantro leaves, coarsely chopped shallots (2 large), garlic cloves, coarsely chopped, fresh duck legs (not confit), salt, black pepper, olive oil, soft corn tortillas, reduced-sodium chicken broth (24 fl oz), beef broth (24 fl oz), dry red wine, dried thyme, crumbled, ground cumin, garnish: coarsely grated cheddar or monterey jack cheese; lime wedges

ducks , necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers, kosher salt , plus additional to taste, freshly ground black pepper , plus additional to taste, fresh thyme, head garlic, cloves separated, skin left on, shallots, peeled and halved, heads fennel, trimmed (fronds reserved for garnish), halved lengthwise, and cut into 1/4-inch slices, pitted kalamata olives, grated lemon zest, freshly squeezed lemon juice , plus additional to taste

unsalted butter, melted, divided, plus more for pan, caraway seeds, rendered duck or bacon fat, melted, more) kosher salt, freshly ground black pepper, yukon gold potatoes, unpeeled , cut into 1/8 -thick slices with a mandoline or v-slicer, sweet onion (such as maui), very thinly sliced

duck, chili powder, garlic powder, salt, granny smith apple, garlic, sage leaves, light olive oil, spicy mango chutney, peach preserves, orange , juice of, duck drippings, from pan, red wine

duck, maltose or 2 tbsp honey, dry sherry, white vinegar, cornstarch, scallions, hoisin sauce, sesame oil, chinese pancakes

duck (approx ), salt, garlic pepper seasoning, cooked brown rice, chopped onion, fresh sage, chopped, sweet butter (also called unsalted ), chopped pecans, salt, pitted cherries, drained, red wine, honey, balsamic vinegar

duck legs, garlic cloves, star anise, cinnamon, red chili pepper flakes, sesame oil, soy sauce, sweet chili sauce, rice wine vinegar, green ginger wine

duck legs , trimmed of excess fat, onion 8oz carrot, celery ribs, salt and fresh black pepper, chicken stock, preferably homemade

duck, pomegranate molasses, cumquat marmalade or 2 tbsp other marmalade, garlic, crushed, orange , juice of, orange , zest of, lemon , juice of, lemon , zest of

duck (mine were smaller than this, hence 2, i think this should be about right for 4 people.), dijon mustard, soy sauce, honey, garlic cloves, crushed, dry white wine, olive oil, cornflour

duck, fresh or frozen, thawed (neck, heart and gizzard reserved), onion, quartered, carrot, coarsely chopped, celery stalk, coarsely chopped, water, butter, garlic cloves, sliced, ruby port, all purpose flour, soy sauce, dijon mustard, garlic cloves, pressed, coarse salt, ground pepper, dried thyme

navel oranges, red-wine vinegar, fresh lemon juice, dark brown sugar, extra-virgin olive oil, confit duck legs at room temperature, watercress sprigs (from 2 bunches), tough stems discarded, walnuts, toasted , cooled, and coarsely broken

duck leg confit (about 1/2 lb) if desired, a 1 1/2-lb celery root (sometimes called celeriac), shallots (about 6 large), celery ribs, unsalted butter, water, fresh lemon juice , or to taste, chilled heavy cream if desired, or to taste

duck , 5 to 5 1/2 lb, defrosted if frozen, giblets removed, salt, freshly ground black pepper, parsnips (about 1 1/2 lb total), peeled, ends trimmed, sliced into 1 1/2-inch pieces, whole shallots, peeled (about 10 oz unpeeled ), heads garlic, cloves (about 30), separated but unpeeled, fresh rosemary, bay leaves, chopped fresh parsley, for garnish

fresh lavender blossoms (use the same proportions of herbes de provence, if you can tsp find lavender) or 3 tsp dried lavender flowers (use the same proportions of herbes de provence, if you can tsp find lavender), fresh thyme leave, sea salt, whole black peppercorn, duck (thawed, if frozen ), canned low sodium chicken broth, dry red wine, honey (i use clover, but if you can find lavender or orange flower , it would add additional flavor), salt and pepper, to taste