4582 late great fred koss duck Recipes

fresh duck breasts, oranges, pomegranate, pomegranate syrup (could substitute raspberry syrup), red onions, garlic clove, duck stock (could substitute a good,low sodium broth), orange juice, cornstarch, good port wine or 3 tbsp a good sweet sherry, coconut milk, pepper, salt, cayenne (or a lot more if you are a chile head!)

late-harvest riesling, water, sugar, fresh lime juice, blackberries, blueberries, raspberries, sugar, late-harvest riesling, grated lime rind

duck, cut up or 6 lbs duck, breast removed,reseve for another recipe,cut up, beef broth, chicken broth, water, onion, roughly chopped, stalks celery, roughly chopped, carrots, roughly chopped, dried bay leaf, fresh sage leaves, ground cumin, powdered ginger, dried thyme, grain brown rice (long cooking style ), frozen tiny peas, chopped fresh sage

island duck (also called pekin), excess fat discarded and duck cut into 6 pieces, vegetable oil, all-purpose flour, onions, finely chopped (2 cups), celery ribs, finely chopped (1 cup), red bell pepper, finely chopped (1 cup), green bell pepper, finely chopped (1 cup), turkish or 2 california bay leaves, salt, reduced-sodium chicken broth (48 fl oz), water, shrimp in shell (31 to 35 per lb), peeled and deveined, sliced scallion greens (from 2 bunches), cayenne, white rice

duck breasts, salt, white pepper, duck or 3 tbsp chicken stock, butter, mango chutney , if there are large pieces of mango in the chutney,chop them finely, orange juice, brandy or 1 tbsp armagnac, potato flour or 1 tsp cornstarch, water, mango, peeled,stoned and sliced

duck, kosher salt, bay leaves, broken into pieces, fresh thyme, garlic cloves, crushed and peeled, lard or 1 1/2 cups additional duck fat

ducks, salt, black peppercorns, cracked, rendered duck or 6 cups pork fat, garlic, peeled, fresh thyme sprigs

duck legs , confit, fettuccine pasta, salt , pepper to taste, olive oil, duck fat, garlic cloves, chopped, shallot, sliced, dried apricot, sliced, crushed hazelnuts, dry white wine, chicken stock, butter, softened, chopped fresh thyme, chevre cheese, fresh ground pepper

duck legs, kosher salt , per kilo of meat, garlic cloves, rendered duck fat (or pork fat), ground allspice, freshly ground nutmeg, fresh thyme (or 1 bunch is good enough ), bay leaves, white wine vinegar (or lemon juice), oil (olive, corn, sunflower, walnut, or a combination of your favourite), dijon mustard

duck, duck liver, raw calf liver, ground veal, onion, finely chopped, salt, fresh ground pepper, ground allspice, dried rosemary, port wine, grand marnier, orange zest, of, unpeeled oranges, aspic (separate recipe )

duck gizzards or 500 g chicken gizzards, duck fat, liquid, garlic, fresh thyme, cleaned and chopped, black pepper, kosher salt

ducks, quartered and trimmed of excess fat, salt and pepper, garlic powder, purple plums, strained and pits removed, frozen pink lemonade concentrate, fresh lemon juice, dry white wine, soy sauce, grated fresh orange rind, grated fresh lemon rind, powdered ginger, salt and black pepper, garlic powder, worcestershire sauce, brown sugar, catsup, red food coloring, generous amounts, oranges, cut into halves, canned crabapples (rings), maraschino cherries

late-harvest riesling wine, water, sugar, fresh lime juice, blackberry, blueberries, raspberries, sugar, late-harvest riesling wine, grated lime rind

duck breasts , 3/4 lb each, boned, salt, dark brown sugar, asian five-spice powder, black pepper, apple cider, apple cider vinegar, garlic, minced, black pepper coarse ground, duck thighs , about 4 oz each, boned and trimmed of excess fat, tart cherries, pears, cored and cubed 12-inch, balsamic vinegar, salt and cracked black pepper, to taste

duck confit, removed from the bones and shredded , recipe follows, radicchio, end trimmed and roughly chopped, belgian endive, end trimmed and leaves separated, arugula , tough stems removed, vanilla-shallot vinaigrette , recipe follows, freshly ground black pepper, salt, stilton, crumbled, dried cherries or cranberries, kosher salt, coarse black pepper, fresh thyme, bay leaves, fresh rosemary, roughly chopped, garlic cloves, peeled and smashed, duck leg quarters, rinsed and patted dry, duck fat , or vegetable oil, fresh rosemary, fresh thyme, whole shallots, about 3 oz, peeled and stem ends removed, olive oil, salt, ground white pepper, vanilla bean, extra-virgin olive oil, champagne vinegar, fresh lemon juice, freshly ground black pepper, granulated sugar

two 5 1/2-lb ducks , excess fat discarded and ducks cut into serving pieces, kielbasa (polish smoked sausage), cut into 1/4-inch-thick rounds), chicken broth, water, all-purpose flour, onions, chopped, celery ribs, chopped, red bell pepper, chopped, green bell pepper, chopped, cayenne , or to taste, sliced scallion greens, grain brown rice, grain white rice

duck legs , with thighs attached, kosher salt, pickling spices, head garlic , cut in half crosswise, white onion, sliced, fresh thyme, rendered duck or 4 -5 lbs goose fat or 4 -5 lbs fresh pork fat

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