23524 boiled duck legs Recipes

duck legs, dry red wine, garlic, chopped, onion, chopped, carrot, chopped, stalk celery, diced, dried fruit, chopped (optional), thyme, salt and pepper, chicken stock or 5 cups duck stock

duck legs , excess skin removed, duck stock or 2 cups chicken stock, water , more if needed to cover duck, rice wine vinegar, apricot preserves, soy sauce, birds eye chile, fresh ground pepper, mix (red, black, white ), green peppercorn, rinsed

duck legs (drumsticks and thighs, attached), salt, fresh-ground black pepper, olive oil, leeks, white and pale green parts only, washed and coarsely chopped, carrot, peeled and coarsely chopped, thyme sprigs, leaves only, parsley sprigs, leaves only, bay leaf, green olives, white wine, chicken broth, lemon zest

duck legs, garlic cloves, star anise, cinnamon, red chili pepper flakes, sesame oil, soy sauce, sweet chili sauce, rice wine vinegar, green ginger wine

duck legs, fermented black beans, garlic cloves, chopped, minced ginger, onion, diced, carrot, diced, celery rib, diced, shiitake mushroom, sliced, shaoxing wine, tamari, brown sugar, thyme, water, to cover, salt , pepper

whole duck legs (thighs and drumsticks attached, about 3 lbs. total) or 12 chicken thighs (about 4 1/2 lbs. total; see notes), sugar, kosher salt, onion, chopped, reduced-sodium chicken broth, tomato sauce, dried thyme, cracked green olives (see notes), drained, brined green peppercorns, drained, orange-flavored liqueur , like cointreau, orange zest (use small holes of a box grater), pappardelle pasta or wide egg noodles, fine dried bread crumbs, chopped flat-leaf parsley

head garlic, left unpeeled, plus 4 large cloves, divided, kosher salt, chopped thyme, quatre epices (french four-spice blend), shallots, finely chopped (1/4 cup), turkish bay leaves or 1 california, crumbled, fresh moulard , muscovy, or long island (pekin) duck legs (5 lb total), rendered duck fat

chopped fresh rosemary, garlic cloves, duck legs, salt to taste, chinese five-spice powder, red wine, red currant jelly

coriander seeds, fennel seeds, cumin seeds, whole black peppercorns, coarse kosher salt, whole duck leg-thigh pieces (about 7 3/4 lb), trimmed of excess skin and fat, brandy, dry white wine, low-salt chicken broth, onions, halved, cut into 1/2-inch thick wedges, garlic cloves, peeled, lemon peel (yellow part only ), bay leaves, carrots, peeled , halved lengthwise, cut crosswise into 1-inch pieces, picholine * or other brine-cured green olives, honey (optional)

confit duck leg, dried ancho chile,** stemmed, seeded , and ribs discarded, chopped white onion, garlic clove, water, dried oregano, crumbled, honey, ground cumin, salt , or to taste, rinsed drained canned white hominy (pozole), chopped fresh cilantro, accompaniments: fresh cilantro leaves ; chopped plum tomato; finely chopped white onion; tortilla chips

fresh duck legs (7 to 11 lb depending on amount of fat on legs), shallots, peeled and, if very large, halved, parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise), minced garlic, chopped fresh thyme or 1 tsp dried, crumbled, turkish bay leaves or 1 halved california bay leaf, salt, black pepper, ground allspice, dry white wine, chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz), garnish: fresh thyme sprigs

whole duck legs (about 4 1/2 lb total), trimmed of excess fat, dry red wine, heads garlic, cloves separated and peeled, fresh thyme sprigs, mixed dried fruit such as dried sour cherries , chopped dried apricots, chopped pitted prunes, and raisins, chicken broth, buttered noodles or roasted and mashed potatoes

kosher salt, light brown sugar, garlic cloves, smashed, rosemary leaves, cracked black peppercorns, bay leaves, guinea hen legs, pitted prunes, boiling water, honey, cider vinegar, ground ginger, crushed red pepper, vegetable oil, rendered duck fat

duck legs* (about 2 3/4 lb total , cut from two 5 1/2- to 6-lb ducks), a 750-ml. bottle light fruity red wine such as pinot noir (about 3 1/4 cups), a bouquet garni of 10 lightly crushed juniper berries**, 3 whole cloves, a 4- by 1 inch strip orange zest, and 1 bay leaf tied together in a cheesecloth bag, vegetable oil, carrot, cut into 1/4-inch dice, celery rib, cut into 1/4-inch dice, onion , cut 1/4-inch dice, fresh parsley sprigs plus 1 tbsp minced leaves, onions, halved or quartered, ripe bosc pears, unsalted butter, fresh lemon juice, honey, salt, a beurre manie made by rubbing together 2 tbsp softened unsalted butter and 2 tbsp all-purpose flour, garnish: parsley sprigs, available in spice section of supermarkets

duck legs, kosher salt, coarse ground and toasted szechuan peppercorns, molasses, chinese black vinegar, five-spice powder, rice, black tea leaves, sugar, aluminum foil, wet cloths, minced garlic, red onion minced, sliced creminis, sliced shiitakes, sliced chanterelles, dark soy sauce, orzo, minced thyme, sprigs for garnish, dry red wine, hot chicken stock, white truffle oil, chive batons, for garnish, salt and black pepper, canola , oil to cook, this recipe utilizes the leftovers from above ., sambal, limes, juiced, shredded duck meat, red onion, sliced and caramelized, mango, peeled and sliced, shredded iceberg lettuce, sliced tomato, whole wheat burrito or lavash, salt and black pepper

duck legs, rosemary, garlic cloves, five-spice powder, red wine, red currant jelly , quince jelly could be subbed here

confit duck legs, onion, chopped (2 cups), carrot, cut into 1/3-inch dice, purple potatoes, peeled and cut into 1/3-inch dice, parsnip, peeled and cut into 1/3 inch dice, butternut squash, peeled and cut into 1/3 inch dice, salt, black pepper, heavy cream, tawny port, chopped fresh flat-leaf parsley

duck legs, baking potatoes or 1 lb other large white-skinned potatoes, few sprigs of fresh thyme, salt and pepper