Free Recipes Archive
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 …
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 …
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 …
2 ducks 3 onions 2 tablespoons butter 2 tablespoons salt and pepper SAUCE 2 cups dry cocktail sherry 3 teaspoons worcestershire sauce 1-1/2 teaspoons tabasco sauce 1/2 cup water 1 teaspoon salt and pepper 1 large can mushrooms with juice Read More …
At $35 US a pound, Foie Gras or fattened goose liver is out of reach for most cooks. Foie Gras, however, is truly delicious and makes not only great pate but is great browned and used in many French dishes. Read More …
Serving Size : 4 2 Pounds mallards or other wild ducks, two small 1/2 Teaspoon dried crumbled sage 1/2 Teaspoon dried thyme leaves 1/2 Teaspoon dried crumbled oregano 1/4 Teaspoon cayenne pepper 1 Teaspoon paprika 1 Teaspoon salt 1 Teaspoon Read More …
For great flavor, KEEP THE FAT ON THE DUCK. Score some slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the Read More …
To serve 4. One Duck Salt and pepper 2 ounces Butter 50 g 4 fl oz White wine 210 Ml 3 Oranges 1/2 Lemon 1 oz Sugar 25g 1 Tbspn Vinegar 15 Ml 4 fl oz Duck or Chicken stock Read More …
1 duck about 4 lbs., cut into pieces 2 tablespoons honey 2 teaspoons salt 2 tablespoons orange juice 2 teaspoons hoisin sauce 2 teaspoons coriander powder 2 tablespoons oil Wash duck and dry thoroughly. Combine marinade ingredients and rub all Read More …
Yield: 2 Servings 4 Duck breasts, deboned and skinned 2 tablespoons Oil 4 tablespoons Vinegar 1 Clove garlic, minced 1/2 Inch chunk ginger root, crumbled 1/2 teaspoon Dried chile peppers or more This recipe is equally good with wild duck, Read More …
1 900g – 1.2 kg duck 100 g ghee; or 120 ml cooking oil 2 large onions 4 cloves garlic 4 dried red chillies 4 cloves 4 cardamoms 2 teaspoons ground turmeric 2 teaspoons coriander seeds 1 teaspoon cumin seeds Read More …
2 each Ducks, 4-5 pounds, excess fat removed salt lemon juice, fresh black pepper, freshly ground 3 each red onions, sliced 3 each carrots, sliced 1 each orange, halved Preheat oven to 425 degrees F. Pat ducks dry. Trim wing 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 …
1 teaspoon Salt 1/4 teaspoon Pepper 1 qt Corn Bread stuffing mix 1 cup Oysters with liquer 1/4 c Butter 1/4 c Lemon juice 1/4 teaspoon Paprika 1/8 teaspoon Thyme Season duck cavity with salt and pepper. Add oysters, drained Read More …
1 whole duckling Cut up and boned 3 tablespoons Extra Virgin Olive oil 3 tablespoons Butter 2 Large clove garlic, minced or put through a garlic press 1 Small red onion, finely chopped 2 tablespoons Chicken broth 1/8 teaspoon cayenne Read More …
1 Cup honey 1 Cup white vinegar Enough water to cover the goose (4 to 6 quarts) 10 Pounds Fresh Goose 2 Tablespoons salt 2 Tablespoons freshly ground black pepper 2 bay leaves 2 Tablespoons dried thyme 2 Tablespoons dried Read More …
1 duck about 3 lbs., prick skin with fork 1 cup glutinous rice, soaked overnight 3 tablespoons dried shrimps, soaked until soft 2 teaspoons salt 2 tablespoons black soy sauce 2 tablespoons sesame oil 2 tablespoons Chinese wine or sherry Read More …
Yield: 8 servings 1 Goose; 6-8 lbs. 1 quart Buttermilk 8 ounces Prunes, dried 2 medium Apple; sliced 5 slices Bacon Butter; as needed SAUCE 1/2 cup Butter 1/4 cup Flour 3/4 cup Beef or chicken broth Salt; to taste Read More …
1 duck about 3 lbs. 1 teaspoon salt 1 tablespoon black soy sauce 1 tablespoon brandy 2 cloves garlic, crushed 4 tablespoons oil 2 onion, sliced 4 cups water 1 tablespoon cornstarch Rub duck with salt, soy sauce, brandy and Read More …
1 goose (or duck) 3 onions, chopped 2 packages brown/wild rice 1 cup mushrooms, chopped 1/2 cup green olives, halved or chopped 1 can condensed Cream of Mushroom soup In a big sauce pan, prepare the rice (I use Uncle Read More …
1 duck, 4-5 lbs. (1800-2250g) 2 tablespoons wine, 1 tablespoon salt 1 green onion, pat flat 2 slices ginger root, pat flat 1/4 teaspoon five-spice powder or pepper 4 toothpicks 4 tablespoons honey Rub the seasoning in cavity and on Read More …
Goose 6 cups Breadcrumbs 3 tablespoons Sage 1/2 cup Chopped cooked bacon 4 ounces Butter 4 Finely chopped shallots 2 Eggs Salt and pepper 1/2 Lemon Yield: 4 servings Wash and dry goose. Cut off any excess fat from around Read More …
2 wild ducks 1-1/2 cups cooked lean ham, finely chopped 3 cups red wine 1/2 cup wine vinegar 1/2 teaspoon ground black pepper 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1/4 teaspoon ginger 2 Tbl. sugar 1 Tbl. Read More …
A 9 lb goose will serve 4-6 people, a 11 lb bird will serve 6-8, and a 13 lb bird 8-9 people. Before roasting, remove any surplus fat from inside the body cavity, then prick the skin, rub in salt Read More …
1 cup Dry Vermouth 2 cups Beef Bouillon 40 to 50 pitted Prunes 12- to 14-lb. Goose Liver from the Goose, minced 2 tablespoons Onion, minced 2 tablespoons Butter, divided 2/3 cup Port Wine, divided 8 ounces Goose Liver Pate Read More …
12 pounds goose, (with neck and giblets; reserve liver for another use) 3 onions 2 celery ribs 3 bread slices, (any type), about 2 carrots 1 cup boiling water 1 cup dry white wine 1/4 cup tawny port 1/3 cup Read More …
Stuffing 1 quart fresh oysters with juice chopped 1/4 cup (1/2 stick) butter 2 small onions, finely chopped 2 celery stalks, diced 5 garlic cloves, chopped 1 14-ounce bag cubed herbed stuffing mix 1-1/2 tablespoons rubbed or ground dried sage Read More …
STUFFING 1/4 Cup unsalted butter, (1/2 stick) 2 Small onions, finely chopped 2 celery stalks, diced 5 garlic cloves, chopped 1 Bag Cubed Herbed Stuffing Mix 14 Ounce 5-1/2 Tablespoons rubbed or ground dried sage 3/4 Teaspoon salt 1/2 Teaspoon Read More …
1 Canadian goose salt and pepper 2 tablespoons parsley 1 onion, quartered 2 apples, quartered 2 tablespoons bacon drippings 3 tablespoons butter 2 slices bacon 2 tablespoons finely chopped onion 1 carrot, coarsely chopped 1 whole stalk celery, sliced 1/2 Read More …