Free Recipes Archive
from Chef Sergi Arola of Arola – Barcelona, Spain Yield: 2 Servings 150 grams fresh duck liver Salt and white pepper 500 grams Mona Lisa potatoes 1 liter cream 50 grams Beluga caviar 1/2 glass thick duck stock Prepare a Read More …
Yield: 6 Servings 6 Legs confit d’oie or canard 500 g Lentils 1 large Onion; studded with 2 Cloves 1 large Clove garlic Bouquet garni Salt & pepper 2 tb Butter Lemon juice (optional) 2 tb Chopped parsley Lentils are Read More …
by Chef Masa Miyake of Miyake – Portland, ME December 2010 Yield: 6 Servings 200 grams miso 40 grams mirin 60 grams dashi (Japanese bonito and seaweed stock) 5 grams salt 13 grams sugar 20 grams whole prepared sansho peppercorns Read More …
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 2 Servings Duck Filet: * 2 moulard duck breasts, trimmed * 2 teaspoons Activa RM (transglutaminase) Dried Cherry Granola: * 1/2 cup maple syrup * 1/4 cup egg whites * 1 Read More …
Chef Michael Bloise of Wish, Miami, FL Yield: 4 Servings Marshmallow: * 2 1/2 Tablespoons unflavored gelatin * 1/2 cup cold water * 1 1/2 cup sugar * 1 cup light corn syrup * 1/4 teaspoon salt * 1/2 cup Read More …
The key to working with fresh foie gras is controlling its temperature. Make sure it’s at room temperature when removing the veins so it’s pliable; then chill before cooking so it doesn’t start to melt. Allow time to refrigerate the Read More …
Chef Bernardo Espinel of Bistro One LR at The Ritz Carlton – South Beach, FL Yield: 6 Servings Grapefruit Gastrique: * 1/2 gallon grapefruit juice * 1 cup champagne vinegar * 1 cup sugar * 2 Tablespoons soy sauce For Read More …
Peking Duck was created in 1855 in the Pen Yee Restaurant and was for the wealthy, with chefs needing to train for 3 months on the preparation of this dish. Preparing Peking Duck at home is time consuming but worth Read More …
5 pound Long Island duck, cleaned 1 Tablespoon Chinese five-spice powder 1 teaspoon Salt 1 cup Water chestnut powder Boiling water Sweet and sour plum sauce Oil for deep frying Crushed toasted almonds Yield: 6 servings Place duck in large Read More …
1 (5 lb.) duckling 2 tablespoons soy sauce 1 clove garlic, minced 1-1/2 teaspoons sugar 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon powdered ginger Wash and dry duckling. Combine remaining ingredients and brush inside and out Read More …
wild duck 2 cups chopped apples 1/2 cup raisins salt 1/4 lb. bacon Wash and dry duck thoroughly. Rub the insides with salt. Fill the cavity with chopped apples and raisins. Cover the breasts with bacon slices. Roast the duck Read More …
2 wild ducks quartered oranges chopped celery 3/4 cup cooking sherry 3/4 cup orange juice Soak ducks in salt water all night. Drain and rinse ducks. Salt and pepper ducks inside and out. Stuff them with oranges and celery. Place Read More …
1/4 cup Grand Marnier 1/2 teaspoon Cornstarch 1 teaspoon English Mustard 1 cup Orange Juice 1/2 cup Vinegar 1 tablespoon Butter 3 tablespoons Sugar 2 cups Brown sauce; or chicken stock 1/2 cup Onion; chopped 1/2 cup Celery; chopped 1/2 Read More …
Yield: 4 Servings 1 Duckling; thawed & quartered 1/4 teaspoon Black pepper 1 tablespoon Oregano, dried 1/2 tablespoon Basil, dried 4 tablespoons Dijon mustard 1/3 c Parmesan; grated 1/3 c Vermouth, dry 1/4 c Parsley, chopped; (garnish) Preheat oven to Read More …
1 teaspoon Salt 1/4 teaspoon Pepper 1 qt Bread stuffing mix 1 cup Chopped Clams with juice 1/4 c Butter 1/4 c Spicy V-8 Juice 1/4 teaspoon Paprika 1/8 teaspoon Thyme Season duck cavity with salt and pepper. Add butter, Read More …
Yield: 4 servings 1 each Duck, fresh, eviscerated 5 each Onions, medium, sliced 2 each Apples, large 20 each Pecan Halves 1/3 cup Water 4 tablespoons Maple Syrup 1 each Orange Rind, grated 1/3 cup Butter, softened 2 each Sage, Read More …
For Sauce 1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved) 1 medium red onion, quartered 3 carrot, coarsely chopped 1 celery stalk, coarsely chopped 4-1/2 cups spring water 1/4 stick butter 6 large garlic cloves, sliced Read More …
Makes 12 servings 8 whole legs duck confit 3 3/4 ounces sliced almonds, toasted 2/3 cup hoisin sauce 2/3 cup thinly sliced scallions, green parts only 1/2 to 1 tablespoon harissa sauce salt and pepper 12 sheets feuille de bric Read More …
by Chef Bobo Bergstrom Foie Gras Foie Gras of Duck Season foie gras with salt and pepper. Fry in HOT non-stick pan quickly on both sides and rest on the side while you add Pineapple salsa in the pan. Arrange Read More …
10 Lb. Goose — dressed Salt To Taste 1 Cup Molasses 2 Tsp. Bottled Hot Pepper Sauce 1 Tsp. Fresh Gingerroot — finely chopped 1/2 Tsp. Black Pepper — coarsely 1 Tsp. Garlic — chopped Small Apples And Grapes For Read More …
Serves 1 50g tuna dices salt, to taste 20ml XO sauce 1 foie gras terrine slice 20g mango dices 20ml Thai minced chilli sauce 1 roasted Peking duck skin slice (available in Chinese deli) 20ml sweet bean sauce 10ml olive Read More …
Apricot Basting Sauce; 1 Duckling; 4-1/2 to 5 Lbs. Pine Nut Wild Rice; Below PINE NUT WILD RICE 1/2 cup Wild Rice; Uncooked 2 tablespoons Green Onions/Tops; Sliced 1 teaspoon Margarine Or Butter 1-1/2 cups Chicken Broth 2 ounces Pine Read More …
1 wild duck 1 potato, peeled 1/4 to 1/2 tub soft margarine 1/2 envelope dry onion soup mix Wash duck; dry inside and out. Place potato and 1 teaspoon onion soup mix in duck cavity. Cover outside of duck with Read More …
2 ducks 6 bacon slices 1 can frozen orange juice, (6 ounces) thawed, undiluted 1 garlic clove, minced 3/4 teaspoon mustard 1/2 teaspoon ginger 1/2 teaspoon salt 1 tablespoon cornstarch 1 cup water Wipe ducks dry inside and out, season Read More …
6 lb Duck, cut 1/2 cup Red wine 1 tablespoon Orange peelings 1 each Clove garlic, minced 3 tablespoons Salad oil 1 tablespoon Potato starch 1-1/4 cups Orange juice 1 tablespoon Honey 1/4 teaspoon Ginger 1/8 teaspoon Pepper 1 cup Read More …
3 Whole duck breasts; boned (about 1/3 to 1 lb each) Coarse salt and pepper to taste 1/2 teaspoon Olive oil 1 cup Chicken broth 1/2 cup Lingonberries 2 tablespoons Red wine On a work surface, cut duck breasts in Read More …
1 Whole Boneless Duck Breast 6 tablespoons Butter, cut into 8 – 10 pieces 1/2 cup Red Wine 1 finely minced Shallot 1/4 cup Heavy Cream RED BUTTER SAUCE Put wine and shallot in a saucepan and reduce until wine Read More …
Yield: 4 servings 4 Duck breasts, halved 1 cup Mushrooms, fresh, chopped 1 cup Celery, chopped 1/2 teaspoon Flour 1/2 teaspoon Salt 1/4 teaspoon Garlic salt Cut duck breasts into finger-sized strips, cutting with the grain. Roll each in a Read More …
(serve with Root vegetables and sugar snap peas) 4 duck breasts 2 tablespoons soy sauce 1/2 teaspoon crushed black peppercorns 1/2 teaspoon crushed coriander seeds SAUCE 2 tablespoons sugar 2 tablespoons balsamic vinegar 2 tablespoons soy sauce 1 cup orange Read More …
4 duck breasts off the bone, with the skin left on pepper salt 1/8 pint/70 ml dry oloroso sherry For the marinade: 2 shallots or 1 medium onion, peeled and chopped 1 carrot, peeled and chopped 3 cloves of garlic, Read More …
Serves: 6 2 (5 pound) ducks 2 teaspoons salt 2 tablespoons black peppercorns, cracked 6 cups rendered duck or pork fat 12 garlic cloves, peeled 12 fresh thyme sprigs Remove ducks’ legs and breasts, saving remaining bones and wings for Read More …
3 tablespoons olive oil 1 onion, chopped, and 5 garlic cloves, chopped 5 cloves garlic, chopped 1 piece ginger (2-inches), peeled, sliced 1 tablespoon all-purpose flour 1/2 cup red wine 1 cup port wine 4 sprigs thyme 4 sprigs rosemary Read More …
4-1/2 to 5 lb. duckling 1 teaspoon salt 2 oranges, unpeeled, quartered 3 peppercorns, or 1/8 teaspoon pepper 1 garlic clove, minced 3 to 4 tablespoons orange marmalade Orange Sauce 2 tablespoons sugar 1 tablespoon cornstarch 1 tablespoon grated orange Read More …
4 Lb Duckling, quartered Salt and pepper, to taste 24 Oz Vernors ginger ale, * 2 Ginger, slices 1/4″ thick 1 Cup Orange juice 1/2 Cup Brown sugar, dark; packed 1/2 Cup Orange marmalade 2 tablespoons Mustard, dijon style 1 Read More …
1 duck (3 to 4 pounds; 1.5 to 2 kg), well rinsed, patted dry, cut into 8 to 10 serving pieces, at room temperature Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 carrot, peeled and finely Read More …
1 Duckling Salt and pepper 1/2 cup Orange marmalade 1 cup Frozen orange juice concentrate 2 cans Sweet cherries with syrup (8 ounces) 1/2 cup Red wine 3 tablespoons Brown sugar 2 tablespoons Cornstarch Season duck with salt and pepper. Read More …
1 duck, about 5 pounds, fresh or frozen 1 tablespoon salt 1 scallion 3 slices fresh ginger Glaze: 1 tablespoon light corn syrup 2 tablespoons water 1 tablespoon soy sauce Few sprigs fresh cilantro, for garnish Thaw the duck, if Read More …
1 large Barbarie or Moulard duck breast (1 lb. each) 1 tablespoon kosher salt (per pound) 1/2 teaspoon dried thyme 1 each bay leaf 1 teaspoon ground coriander seed, ground coarsely 1 teaspoon black peppercorns, ground coarsely Weigh duck breast Read More …
1 duckling rubbed inside and – out with 2 tablespoons salt 2 tablespoons sherry 2 tablespoons hoisin sauce 2 tablespoons dark corn syrup 1 teaspoon five spice powder 1 tablespoon ground brown bean sauce Rub duck inside and out with Read More …
1 lb duck meat 2 tblsp oil 1 teaspoon salt 2 tblsp soy sauce 2 sticks celery 2 ounces fresh mushrooms 4 oz frozen peas 1 cups stock 2 teaspoons cornstarch 3 oz split, toasted almonds Cut the duck meat Read More …
1 cup Tsing Tao beer, or other lager-style beer of your choice (see note) 1 cup soy sauce 1 cup granulated sugar 5 garlic cloves, sliced 1 (1 inch-square) piece peeled fresh ginger, sliced 2 tablespoons oyster sauce (the restaurant Read More …
Yield: 4 Servings 4 Dressed wild duck carcasses, legs, wings and necks removed [save for stock] 1 cup Soy sauce 1/2 cup Sake or dry sherry 3 tablespoons Vegetable oil 2 Scallions, cut in 1 inch pieces 3 cl Garlic, Read More …
6 to 10 dried red chiles, stemmed and broken 1/2 c distilled white vinegar 4 garlic cloves, peeled 1 half-inch piece peeled fresh ginger 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon ground cinnamon 4 lb duck or Read More …
Makes 4 servings For the duck breasts 4 duck breasts, about 8 ounces each Kosher salt and freshly ground black pepper Preheat the oven to 400 degrees F. With a sharp knife, cut the flesh side of the duck breasts Read More …
2 tablespoons Soda 4 Apples 4 Sm Onions 12 Slices bacon 1-1/2 Cups Sherry 1-1/2 Cups Orange juice Serving Size : 8 Soak ducks for 2 hours in pan of water to which 2 tablespoons of soda has been added. Read More …
2 eviscerated ducklings (about 5 lbs. each) 1 cup uncooked rice 4 cups boiling water 1 teaspoon salt 1 cup boiling chicken broth 3 tablespoons melted butter 3 tablespoons minced onion 1 tablespoon dried parsley 1 tablespoon marjoram 1/3 cup Read More …
1 5 lb Duckling (rinsed and dried) 2 Lemons, halved Salt and grnd. pepper, to taste 3/4 cup Soy sauce 3/4 cup Ketchup 1/3 cup Clover honey 1/4 cup Corn oil 2 Garlic cloves, minced 1 tablespoon Dried rosemary, crumbled Read More …
Serves: 4 4 duck breasts salt & pepper 2 tablespoons oil 4 peach halves 1 cup beef stock 1/2 cup Peach Schnapps 1/2 cup very cold unsalted butter, cut into 8 pieces Season duck breast with salt & pepper on Read More …
2 cups cabernet wine 2 large duck breasts I marinated the duck breasts in the red wine for about 4 hours in the fridge and brought them to room temperature before grilling. I discarded the marinade and salted and peppered Read More …
1 4-1/2 to 5 lb duck 1 teaspoon Salt 8 Green onions 2 (1/4 in) sliced gingerroot 3 tablespoons Honey 2 tablespoons Cornstarch 1 can Oven-ready biscuits 1 small can plum sauce Yield: 4 servings A day in advance, clean Read More …