174 with confit fresh Recipes

chicken legs , portions with thighs attached excess fat trimmed and reserved (about 2 lb total), kosher salt, black pepper, kosher salt, garlic cloves, bay leaves, fresh thyme, black peppercorns, table salt, olive oil

whole garlic heads, olive oil, chopped prosciutto (about 1 oz), coarsely ground black pepper, thick) slices diagonally cut french bread baguette, chopped fresh parsley (optional)

unsalted butter, onions, peeled and sliced about 1/2 inch thick, salt, balsamic vinegar, honey , preferably acacia, bone steaks, salt, freshly ground black pepper

sun-dried tomato, coarse chopped, kalamata olives, pitted and coarse chopped, fresh rosemary or 1/2 tsp dried rosemary, minced, dried thyme, dried oregano, dijon mustard, garlic cloves, confit or 1 tbsp , crushed, extra-virgin olive oil, red wine vinegar, cracked black pepper, flank steak, salt & freshly ground black pepper, olive oil, water, dijon mustard, garlic cloves, confit crushed or 1 tsp , crushed, dried rosemary, olive oil, canola oil or 2 tsp vegetable oil

garlic gloves, bay leaves, fresh thyme, reserved fat, black peppercorns, kosher salt, olive oil

lemons, granulated sugar, cake flour, granulated sugar, egg whites (from about 12 eggs), preferably at room temperature, cream of tartar, salt, lemon , zest finely grated, pure vanilla extract, freshly squeezed lemon juice, sugar, special tools : pastry bag with a large plain tip, 1 large or 2 small mini muffin tins, ungreased

duck legs, salt mixture, duck fat, crusty italian bread, salt, crushed bay leaves, fennel seeds, dried thyme, peppercorns, fresh figs, cut in 1/2, red wine, water, brown sugar, cinnamon stick, mascarpone cheese (optional), salt and pepper, to taste

bacon slices, cut crosswise into 1/2-inch pieces, olive oil, halved peeled large garlic cloves (about 2 1/2 oz), assorted fresh wild mushrooms, thinly sliced, red bell pepper , cut into matchstick-size strips, purchased fully baked thin pizza crust, mixed shredded italian cheeses (about 4 oz)

chopped shallot, red-wine vinegar, whole- or coarse-grain mustard, salt, extra-virgin olive oil, extra-virgin olive oil, confit duck gizzards , each gizzard halved, fresh morels (preferably 1 to 1 1/2 inches), trimmed , halved lengthwise, and rinsed, or 1 oz small dried morels (1 1/3 cups), soaked (see cooks note, below), mesclun greens (12 cups loosely packed)

black pepper, dried cranberries, extra-virgin olive oil, fresh thyme leaves (halved ), kosher salt, lemon juice, onion, thinly sliced, roquefort cheese, softened (5oz), shallots, halved and thinly sliced, sherry vinegar, sugar, sweet baguette cut in 1/2-inch thick slices, unsalted butter, warm water

ciabatta rolls (about 4 inches square), prosciutto, thinly sliced, brie cheese , cut into thin slices, dried calimyrna fig, chopped fine, dry white wine, water, honey, fresh rosemary leaf, chopped

egg yolks, lemon, juiced, white truffle oil, olive oil, salt and white pepper, tomato concasse (peeled, seeded and cut into long thin leaf-like segments), chopped fresh fines herbes, lobsters, cooked and all meat reserved, chopped tarragon, chopped chives, celery , brunoise, chopped red onion, mache

salt, muscovy ducks, washed, patted dry and excess fat discarded, soy sauce, brewed coffee, light brown sugar, kona confit duck stir-fry cashew rice , recipe follows, umeboshi plum sauce , recipe follows, sliced green onion tops, for garnish, soy sauce, granulated sugar, toasted sesame oil, peanut oil, diced onion, diced carrot, minced garlic, minced ginger, minced green onion bottoms (white part ), plus 1/2 cup green onion tops, shredded kona confit duck leg meat , recipe follows, cooked white rice, salt, fresh ground white pepper, eggs, whisked, scrambled and rough chopped, frozen green peas, cashews, toasted and chopped, duck leg quarters, kosher salt, cracked black pepper, carrot, coarsely chopped, rib celery, coarsely chopped, onion, coarsely chopped, rendered duck fat, brewed kona coffee, vegetable oil , if needed, rice wine vinegar, sugar, japanese pickled plums ( umeboshi), drained, seeded, and chopped, minced seeded jalapeno peppers

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

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

fresh sardine fillets, (from about 4 lb whole sardines) ***you can also use, salmon fillets, salt, freshly ground white pepper, extra-virgin olive oil, leaves sage, thyme, rosemary, garlic cloves, peeled and crushed, eggplant, trimmed, peeled, and cut into 1/2-inch thick slices (on the, bias ), tomato confit , recipe follows, piquillo or roasted red bell peppers

sheets of pasta, duck rillette, maytag blue cheese, cornmeal, olive oil, julienne shallots, minced garlic, veal reduction, salt and black pepper, grated parmigiano-reggiano cheese, chopped parsley, confit duck legs , meat removed, minced onions, minced parsley, minced garlic, chopped fresh thyme, cognac, butter, salt and fresh black pepper, confit duck fat

whole chicken , about 2 3/4 lb, coarse salt, juice of 1 lemon (or about 2 tbsp.), fresh rosemary leaf, minced, head garlic, separated into cloves, smashed, and peeled (see helpful hint), olive oil , to bush grill pan if using, minced lemon , confit (lemon confit), parsley , olive oil, and garlic sauce ( , olive oil, and garlic sauce)