116093 cooking duck on a grill Recipes

duck, onion, stalks celery, salt, water, flour, extra virgin olive oil, chopped onions, chopped bell pepper, chopped celery, garlic cloves, minced, sherry wine or 1/2 cup cooking wine, duck stock, duck meat , picked from the duck, andouille sausage, bay leaves, garlic powder, onion powder, black pepper, white pepper, cayenne pepper (a little goes a long way), worcestershire sauce, louisiana hot sauce

cooked duck meat, italian bread, tomato, chopped, olive oil, feta cheese, torn basil leaves, shredded parmesan, s &p to ta te

kosher salt, ground coriander, ground cumin, black pepper, island duck (also called pekin), juice orange, halved, fresh thyme sprigs, fresh marjoram sprigs, fresh flat-leaf parsley sprigs, onion, cut into 8 wedges, dry white wine, duck stock , duck and veal stock*, chicken stock, or reduced-sodium chicken broth, carrot, celery rib, sugar, fresh orange juice (from 1 to 2 oranges), white-wine vinegar, salt, duck or chicken stock or reduced-sodium chicken broth, unsalted butter, softened, all-purpose flour, fine julienne of fresh orange zest, removed with a vegetable peeler

yellow tomatoes (1 lb), seeded and finely chopped, yellow bell pepper, finely chopped, cucumber, peeled, seeded and finely chopped, stalk celery, finely chopped, red onion, finely chopped, minced fresh chives, white-wine vinegar, lemon juice, worcestershire sauce, freshly ground pepper, salt, several dashes hot sauce , to taste, raw shrimp (21-25 per pound), peeled and deveined, garlic, minced, minced fresh thyme, tip: to oil a grill rack : oil a folded paper towel, hold it with tongs and rub it over the rack. (do not use cooking spray on a hot grill.), make ahead tip : prepare the salsa (step 1), cover and refrigerate for up to 1 day.

sugar, dry red wine, sugar-coated hot tamarind candy, coarsely chopped, onion, thinly sliced, peeled fresh ginger, garlic cloves, peeled , smashed, low-salt chicken broth, water, canola oil, shredded cooked duck, matchstick-size strips leek, white part only, coarsely shredded peeled carrot, chopped stemmed shiitake mushrooms, cooked medium-grain brown rice (about 1 1/2 cups uncooked ), fresh pea sprouts

spring roll wrappers (wrappers), sage leaves, basil leaves, cilantro leaves, zucchini , thinly sliced on a mandolin paper 2 x 4, steamed till tender, sweet potatoes , sliced on a mandolin paper thin 2 x 4, steamed till tender, cooked duck, sliced thinly into 6 portions, balsamic vinegar, chopped rhubarb, cherry preserves, orange zest, sliced scallion, water, peanut butter, soy sauce or 1 tsp fish sauce, sesame oil, chili pepper flakes, thai peppers, diced finely (use as much or little as you like)

duck breasts, skin on, salt and pepper, shallots, finely diced, garlic cloves, finely minced, sugar, white balsamic vinegar, chicken stock, best raspberries, frozen, divided, butter

melted duck or goose fat or butter. you can purchase goose fat at bristol farms; you can save duck fat from roasting duck legs (also available at asian supermarkets; i usually get them on the same trip and make them first, to render the fat). you may supplement either 1 with butter if you need more to cover the gizzards. vegetable oil will not do. you will need enough to cover the gizzards in, a small high casserole ; i also use a loaf pan.

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

pekin (long island) duck breasts or 1 mallard breast (1 1/2 to 2 lb each), salt and pepper, juicing orange or 6 kumquats, water, concentrated duck broth , 2 tbsp homemade duck glaze or 1 tbsp commercial glaze, sugar, orange flavored liqueur (recommended : grand marnier), balsamic , sherry, or red wine vinegar, or more to taste, cold unsalted butter, orange wedges

duck , with breast meat removed (back, neck, carcass, legs, no liver, skin removed), dried onion flakes, carrots , scrubbed,trimmed and coarsely chopped, stalks celery & leaves, trimmed and coarsely chopped, garlic, crushed, dried parsley, dried thyme, bay leaf, leaves fresh sage, kosher salt, black peppercorns, dry mung beans, preferably hulled, yellow squash , cut in half lengthwise and sliced thin, sesame oil, garlic, peeled and sliced thin, shallot, finely diced, yellow onion, peeled and sliced thin, shredded cooked duck, ground ginger, snipped fresh sage, salt and pepper, brown rice

reduced-calorie margarine, chopped onion, duck liver (reserved from a 4-lb duckling), port or other sweet red wine, coarsely chopped cooked duck meat (reserved from a 4-lb roasted duckling), fat-free sour cream, fresh thyme leaves, salt, ground allspice, pepper, chopped pistachios, fat-free saltine crackers

american cheese, thick bacon, sliced and cooked, cooked chicken breast , and cut into strips, white bread, thick sliced (good quality ), ranch dressing (optional), barbecue sauce (optional), butter (if cooking in a pan) or margarine (if cooking in a pan)

white pekin duck breasts, oil, salt, pepper, peeled whole canned tomatoes (preferably san marzano), potatoes, quartered, onions, diced, green peppers cored, seeded , and sliced lengthwise into 1/2-inch pieces, oregano, red hot pepper flakes

peanut oil, shallots, thinly sliced, garlic cloves, minced, fresh ginger, peeled and grated, red pepper flakes, head napa cabbage, cored and chopped, straw mushrooms, drained and rinsed, frozen peas , run under cool water for 2 minutes to thaw, generous pinch kosher salt, eggs, lightly beaten, cooked long-grain white rice, soy sauce, cooked duck meat, cut in pieces, fresh cilantro leaves, for garnish

vegetable oil, all-purpose flour, chopped celery, chopped onion, garlic clove, minced, chopped red bell pepper, chopped green bell pepper, chopped fresh parsley, fresh ground black pepper, dried thyme, bay leaves, salt, cayenne pepper (to taste), rich duck stock or 6 cups chicken stock, tomato paste, cajun andouille sausages, cut into bite-size pieces, coarsely chopped cooked duck