Sentences with phrase «peppered duck breasts»

Brie with Green Apple Aged Ham with Havarti Cheese Peppered Duck Breasts with Cherry - Port Sauce

Not exact matches

It was ground breast of duck stuffed with leg of duck confit and foie gras and served with a red pepper ketchup.

Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)

To assemble the roulade: season trimmed duck breasts with remaining smoke powder, salt and pepper, place on cured duck slices, layer with spinach leaves, then pipe the mousse.

2 duck breasts, skin - on sea salt freshly ground black pepper 4 oz.

Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese

Score fat side of duck breasts 1/8» deep in a crosshatch pattern; season both sides with kosher salt and pepper.

Season duck breasts with salt and pepper.

For the duck breasts: 2 cups orange juice 2 cardamom pods 2 cloves 1 teaspoon coriander 1 teaspoon allspice 1 cinnamon stick 4 duck breasts, 5 — 8 ounces each 1 tablespoon cooking oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper

4 boneless, skin - on duck breasts 1 tablespoon olive oil salt and pepper 4 tomatoes 3 poblano chiles 2 ears of corn, shucked 1/4 cup chopped cilantro 2 tablespoons sliced green onion juice of 1 lime

Dishes like wood - grilled rack of lamb served in oaxacan black mole with garlic - mashed potatoes; mahi - mahi in a rustic salsa of roasted tomatoes, onions, and peppers; slow - roasted pork marinated with achiote and sour orange juice; and succulent duck breast complemented with a mole poblano and white rice, garnished with chopped cilantro, peanuts and sesame seeds.

I chose the monkfish cooked with garlic and parsley and my co-bruncher chose the duck breast with the sweetest Gernia peppers.