10242 duck with grape demi glace Recipes

white mushroom, chopped, chopped shallot, black peppercorns, olive oil, red wine , preferably cabernet, demi-glace, heavy cream, beef base, cornstarch , as needed, salt, black pepper

i - duck legs with mushrooms, sherry and sage, duck legs, a variety of wild mushrooms, shallots, demi glaze, garlic (finely minced ), sweet sherry, butter, fresh sage leaves, salt , black pepper, duck breasts, olive oil, chili powder, cumin, cinnamon, coriander, juice of 2 limes, garlic cloves, salt , cayenne pepper, sauce, green olives, half a bunch of cilantro, half a cup of scallion greens, half a cup of more very good olive oil, juice of 2 large lemons, white pepper, excellent goose foie gras, fresh raspberries, toasted pistachios, shallots (finely chopped ), demi glace, framboise liqueur, garlic (minced finely), fresh parsley (chopped small), salt and white pepper, grilled toast, softened butter

dried porcini mushrooms, finely ground and sifted, flour , equal parts of durum and unbleached, eggs, half eggshell water, salt, wild ducks , roasted, carrot, yellow onion , small, celery, orange , small, assorted dried wild mushrooms, veal demi-glace, duck foie gras with 2% truffles

olive oil, chopped fennel bulb, chopped shallots, coarsely chopped seedless red grapes, red wine, ruby port, juniper berries, crushed, thyme sprig, rosemary sprig, skinless, boneless duck breasts, trimmed, water, cornstarch, veal and duck demi-glace (such as d artagnan), seedless red grapes, halved, balsamic vinegar, butter, freshly ground black pepper

duck breasts (preferably magrets), duck fat (reserved during cooking), sugar, endives , julienned, salt and pepper, demi-glace, dried cranberries, chopped garlic, cream (optional)

chinese ducks , preferably air-dried (about 4 lb each), rice wine vinegar, honey, plum wine, fresh mint, orange peel , about 1 inch by 2 inches, rice wine vinegar, plum puree , recipe follows, duck or veal demi-glace, unsalted butter, salt, freshly ground pepper, chinois pancakes , recipe follows, elephant heart plums, halved and pitted, plum wine, raspberries , blueberries or fresh black currants, flour, salt, egg, sesame oil, milk, minced fresh ginger, garlic, minced, scallion, thinly sliced, unsalted butter, scallions, cut in half

trimmed hanger steak, cut into 8-oz portions (hanger steak is a very tender cut of which there is only 1 per animal, aka hanging tender or bistro steak), salt and pepper, vegetable oil, onions, finely diced, garlic, finely chopped, mushrooms, cleaned and sliced, merlot wine, demi-glace

wild mushrooms (cremini, shiitake, and oyster), chicken stock, shallots, chopped scallions, diced tomatoes, wine ( chardonnay works well), sun-dried cranberries, bourbon, diced shallots, veal demi-glace, flank steaks

olive oil, red onion, thickly sliced, salt, crushed red pepper, assorted mushrooms , including porcini, cremini, oyster, wood ear and white button, bay leaf, balsamic vinegar, chopped flat-leaf parsley , plus more for garnish, chopped garlic, red wine, demi-glace, heavy cream, fresh porcini ravioli, freshly grated parmesan, for garnish

grapeseed oil, diced red onion, cabernet wine, beef stock or demi-glace, chopped sun-dried tomatoes, rosemary, flat-leaf parsley, unsalted butter, room temperature

jasmine rice, soy sauce, fresh lime juice (from 2 medium limes), fresh ginger, finely chopped (from 2-inch-long knob), garlic, finely chopped, sesame oil, vegetable oil , plus more if needed to add to duck fat, peaches, unpeeled, halved vertically and pitted, sugar, boneless duck breasts with skin, coarse sea salt or other coarse salt, freshly ground pepper, preferably white, veal or duck demi-glace, unsalted butter, shallot, finely chopped, walnut pieces, toasted and chopped, fresh parsley leaves, coarsely chopped, chicken stock or low-sodium chicken broth, mixed micro greens, fresh chives, finely chopped

duck breasts , 6 to 8 oz each, shallots, finely chopped, sherry vinegar, sugar, duck demi-glace (beef will also work), salt and pepper, butter, griottes (small tart cherries from provence, available in specialty shops)

boneless duck leg, mushrooms, trimmed, shallots, pesto sauce, butter, white wine, scotch whisky, demi-glace or 1 1/3 cups chicken stock, veal fillets, salt and pepper, grand delice cheese, sliced (can use havarti or swiss)

brown duck stock, demi-glace, heated to a boil, garlic, peeled and minced, honey, hot red pepper flakes, orange juice, dijon mustard, balsamic vinegar, hazelnut liqueur, butter, whole , cut into pieces, salt and ground white pepper

boneless duck breasts, firm-ripe bosc pear, apple juice, cornstarch, calvados or 2 tbsp armagnac (can use apple juice if you prefer), green peppercorn , packed in brine,drained and crushed lightly, duck , demiglace or 1 tbsp veal demi-glace or 1/2 extra-large vegetarian vegetable bouillon cube, fresh thyme leaves or 1/4 tsp dried thyme, crumbled

granny smith apple, cut to wedges, ginger root, chopped roughly, cracked black peppercorns, peking duck , air dried from chinese market, wooden skewers, vegetable oil, shallots, sliced, port wine, red wine, cinnamon stick, star anise, rosemary, chicken stock, duck demi-glace, pomegranate seeds, salt and pepper, unsalted butter

edamame (immature soybeans in their pods), chicken stock, glutinous rice (sushi rice from the asian section of store), cold water, salt, minced fresh tarragon leaves, rice wine vinegar, butter, ready cooked peking duck (from a chinese restaurant or vendor), scallions, white and tender green parts only, cut thinly on the bias, hoisin sauce, ginger soy syrup , recipe follows, filet mignon steaks, wasabi peas, red, green and black peppercorns, kosher salt, demi-glace, salt and freshly ground black pepper, grapeseed oil, canola oil , or enough as needed to deep-fry, baby carrots, grapeseed oil (as needed to lightly coat pan), minced garlic (about 6 to 9 garlic cloves), peeled, minced fresh garlic root (about a 1 1/2 to 2-inch piece, scallions (white and tender green parts only), sliced, kosher salt and freshly ground black pepper, naturally brewed soy sauce, honey, limes, juiced

lavender honey, boiling water, fresh coarse ground black pepper, ducks , neck and giblets removed (muscovy duck is recommended), salt, fresh ground black pepper, boiling water, unsalted butter, shallots, minced, demi-glace, lavender honey , plus, lavender honey, red wine vinegar, salt, fresh ground black pepper