Search Results (183 found)
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
sweet potatoes, duck, grape, onions, rib celery, carrot, chicken, parsnips, coriander seeds, lemons, thai chili, lemon juice, ginger, parsley
www.delish.com
Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
Ingredients:
olive oil, spanish onion, cinnamon, chicken stock, butter, garlic, baguette, dry red wine, peking duck, plum tomatoes
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get BBQ Duck and Sauteed Shiitake Mushroom filled Blue Corn Pancakes with Habanero Sauce Recipe from Food Network
Get BBQ Duck and Sauteed Shiitake Mushroom filled Blue Corn Pancakes with Habanero Sauce Recipe from Food Network
Ingredients:
cornmeal, flour, baking powder, eggs, milk, honey, butter, canola oil, spanish onion, cloves, plum tomatoes, water, ketchup, red wine vinegar, worcestershire sauce, dijon mustard, brown sugar, molasses, ancho chile, pasilla chile, chipotle chiles, shiitake mushrooms, shallots, chicken stock, juice concentrate, star anise, cinnamon, habanero pepper, fennel seeds, bbq sauce, duck, habanero sauce, cilantro leaves
www.foodnetwork.com
Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
Ingredients:
duck, confit, foie gras, horseradish, huckleberry, canola oil, salt and pepper, white onion, garlic, celery, thyme, potatoes, parsnips, heavy whipping cream, brandy, butter, sugar, demi glace
www.chowhound.com
I have tried for quite a while to come up with a sauce for roast beef. The addition of Splenda gives this sauce the taste I was looking for.
I have tried for quite a while to come up with a sauce for roast beef. The addition of Splenda gives this sauce the taste I was looking for.
www.chowhound.com
This roasted duck dish was served at the Obama inaugural luncheon.
This roasted duck dish was served at the Obama inaugural luncheon.
Ingredients:
olive oil, onion, garlic, shallot, black pepper, cumin, red pepper flakes, salt, red bell pepper, plum tomato, dry red wine, cider vinegar, sugar, dijon mustard, cherries, golden raisins, duck, water, tarragon
www.chowhound.com
A quick hors d’oeuvre or light meal.
A quick hors d’oeuvre or light meal.
www.foodnetwork.com
Get 'Shepherd's Pie' with Asian Braised Duck Recipe from Food Network
Get 'Shepherd's Pie' with Asian Braised Duck Recipe from Food Network
Ingredients:
duck, black beans, cloves, ginger, onion, carrot, rib celery, shiitakes, shaoxing wine, soy sauce, brown sugar, thyme, potatoes
cooking.nytimes.com
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
Ingredients:
duck, olive oil, celery, carrots, red onion, cloves, anchovy, dry red wine, red wine vinegar, tomato paste, chicken stock, sage
www.foodnetwork.com
Get Whole Duck with Green Peppercorn Glaze Recipe from Food Network
Get Whole Duck with Green Peppercorn Glaze Recipe from Food Network