6744 tangerine marinated duck Recipes

eggs, egg yolks, buttermilk, vanilla, cooking oil, cake flour, baking powder, salt, baking soda, butter, softened, granulated sugar, shredded tangerine or orange peel, frozen orange tangerine blend concentrate , or orange juice concentrate, thawed, cream cheese, softened, butter, softened, vanilla, powdered sugar, flaked coconut

refrigerated piecrusts, sugar, all-purpose flour, plain yellow cornmeal, salt, butter, melted, tangerine or orange zest, fresh tangerine or orange juice, lemon juice, eggs, lightly beaten, garnishes: sweetened whipped cream , tangerine slices

fresh beets, olive oil, salt, pepper, balsamic vinegar, brown sugar, grated tangerine peel, salt, pepper, tangerines, peeled and sliced, red onion, thinly sliced, boston or bibb lettuce leaves, grated tangerine peel

bulgur, boiling water, garbanzo beans or chickpeas, rinsed and drained, tangerines, peeled, sectioned and chopped, chopped dates, pistachios, coarsely chopped, dried cranberries, tangerine juice, olive oil, grated tangerine peel, ground ginger, salt

i - duck legs with mushrooms, sherry and sage, duck legs, a variety of wild mushrooms, shallots, demi glaze, garlic (finely minced ), sweet sherry, butter, fresh sage leaves, salt , black pepper, duck breasts, olive oil, chili powder, cumin, cinnamon, coriander, juice of 2 limes, garlic cloves, salt , cayenne pepper, sauce, green olives, half a bunch of cilantro, half a cup of scallion greens, half a cup of more very good olive oil, juice of 2 large lemons, white pepper, excellent goose foie gras, fresh raspberries, toasted pistachios, shallots (finely chopped ), demi glace, framboise liqueur, garlic (minced finely), fresh parsley (chopped small), salt and white pepper, grilled toast, softened butter

yellow cake mix, instant lemon pudding mix, tangerine juice, vegetable oil, eggs, lemon extract, tangerine juice, white sugar, butter

tight-skinned tangerines, unflavored gelatin, egg yolks, sugar, fresh lemon juice, chilled heavy cream, accompaniment:s : tangerine caramel sauce and candied tangerine peel

seedless tangerines, unpeeled, red wine vinegar, dry mustard, salt, red jalapeno pepper jelly, tangerine , orange, or lemon marmalade

chilled dry champagne, grand marnier or other orange liqueur, fresh tangerine juice, tangerine peel twists (optional)

orange liqueur , such as grand marnier, tangerine juice, sparkling wine, chilled, tangerines , sections for garnish

egg whites, at room temperature, cream of tartar, coarse salt, sugar, cake flour, vanilla extract, tangerine , grated zest, tangerine glaze , recipe follows, freshly squeezed tangerine juice, egg whites, sugar

egg whites, at room temperature, cream of tartar, coarse salt, sugar, cake flour, vanilla extract, tangerine , grated zest, tangerine glaze , recipe follows, freshly squeezed tangerine juice, egg whites, sugar

plain dry bread crumbs (recommended : japanese panko), tangerines or oranges, grated zest, tangerine or orange juice, preferably freshly squeezed, freshly squeezed lemon juice, all-purpose flour, baking soda, salt, unsalted butter, softened at room temperature, sugar, eggs, buttermilk, glaze , recipe follows, freshly squeezed tangerine juice, freshly squeezed lemon juice, sugar

refrigerated piecrusts, sugar, all-purpose flour, yellow cornmeal, salt, butter or margarine, melted, milk, grated tangerine rind, fresh tangerine juice, lemon juice, eggs, lightly beaten, garnishes: sweetened whipped cream , tangerine slices

carrots, thinly sliced, sugar, cornstarch, salt, tangerine or orange juice, grated tangerine or grated orange peel

tangerine or orange juice, rice vinegar, sesame oil, grated tangerine or orange peel, minced fresh gingerroot, garlic clove, minced, fresh asparagus, trimmed, olive oil, tangerines or navel oranges, peeled and sectioned, chopped dry roasted peanuts, green onion, thinly sliced

ground duck meat, diced duck meat, ground duck fat, plus more for cooking sausage, flour (add enough hot water to make a small pastry dough, about 2 tbsp), port wine, fennel seeds, salt and pepper, sugar, egg white, foie gras, duck skin, duck fat, butcher s string

melted duck or goose fat or butter. you can purchase goose fat at bristol farms; you can save duck fat from roasting duck legs (also available at asian supermarkets; i usually get them on the same trip and make them first, to render the fat). you may supplement either 1 with butter if you need more to cover the gizzards. vegetable oil will not do. you will need enough to cover the gizzards in, a small high casserole ; i also use a loaf pan.