Sentences with phrase «duck legs with»

Roast turkey & cranberry Wellington Roast duck legs with red wine sauce Roast chicken & sticky carrots

In my mind, wild rice is the ideal accompaniment for these roasted duck legs with orange sauce.

Roasted duck legs with orange sauce and wild rice is an elegant entree for a special event.

Roasted duck legs with orange sauce and wild rice is a classic and elegant entrée to be reserved for a special occasion.

Sprinkle duck legs with spice mixture, pressing to adhere.

Not exact matches

It was a big black duck with white breast and legs and white bars on his wings.

The puzzle of immortality is turned this way and that, as if it were an improbable fossil or a three - legged duck, its paradoxes unpacked with the playful logic of a thought experiment in time travel.

i am making pomegranate - braised duck legs for dinner tomorrow, and this salad looks like the perfect thing to pair it with!

Place the duck legs in a single layer in your heavy, oven - safe pot, with the skin sides up.

Here, duck legs are pan fried and then cooked with rice, red peppers and green peas.

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

After washing the dry rub off and patting the duck legs dry, place skin side down in a large braising pot with a few cloves of garlic and thyme.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

So, in this week's edition of «Sarah's Red Wine - Fueled Braising Adventures», I'm coming at you with duck legs.

Rub the duck legs all over with the split garlic cloves and put them in a glass bowl with the salt, pepper, bay leaves, and thyme.

Take the duck legs and place in baking dish with fat.

What to Order: Raw diver scallops with buttermilk and poppy seeds; deep - fried duck leg; pork and kimchi stew

Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall - off - the - bone tender.

Prick skin of duck legs all over with a paring knife; season generously with salt.

On the menu at @PBFW today: pairing our #UncagedChardonnay and #UncagedRedBlend with duck leg, beets, and hibiscus!

When I take a bite, it spills a pile of duck slicked with sugary mole, unloading so much confit that I worry about the number of birds compelled to sacrifice their legs.

Fall entrées include Bass with frog leg - white bean fricassee and kale ($ 28); Filet with purple fingerlings, bone marrow and mustard sauce ($ 36); Porchetta with Brussels sprouts leaves, preserved apples and pork glace (photo below right; $ 26); and Duck Leg Confit with kumquat tart and cocoa nib reduction ($ 28).

«Food that are more moist and fatty, like duck legs, sausage, ham, pate etc., have a natural bond with Cognac» said Chef Ken Arnone from D'cuisine in New York,

Duck legs have so much fat on them already — braise them with at least a half - cup of water or stock to begin rendering fat.

Duck legs are so wonderful to cook with and really soak up every bit of flavour.

Duck legs have their own unique taste, they are rich, tender and have an intense, succulent flavor that pairs well with our zesty orange sauce.

The duck legs are moist, succulent and the flavors shine with the zesty orange sauce.

I keep watching the ducks as I trek back to the car with my three fish hanging from the stringer and bumping my leg on each step.

Wedged tightly in the stern compartment (often with Peg or Bess squirming between his legs and whining softly at the smells and the gabbling of nearby ducks), Kelley is perspiring profusely.

It is not exactly textbook stuff, hunched over as he is with his bat an inch off his shoulder and his right leg open and his left foot pointing backward «almost like a duck's,» as he describes it.

Playing pretend: Kids boost motor skills when they use their bodies to become waddling ducks, stiff - legged robots, galloping horses, soaring planes — whatever their imagination comes up with!

Mareev made it using a pot - full of duck legs covered with water, salt and vinegar and cooked low and slow.

Do a 3rd duck just like the first one and this time place Ugi on the ground and do an Ugi burpee, by placing hands on Ugi, jumping back into plank and with hands supported on Ugi, do a push up, then jump legs in, and lift Ugi up high overhead and back to ground.

We can't wait to monogram this long sleeve shirt that will be your new favorite from fall through spring over leggings with duck boots.

I am working on my kitchen table right now... I did something similar with Jacobean stain on top (very dark) and Duck Egg on the legs.

The Nova Scotia Duck Toller is a medium sized, deep chested dog with a powerful, compact, well - muscled body on sturdy, solid legs.

Should Escargots de Bourgogne (snails in garlic butter) or cuisses de grenouille (frogs legs) not be to your taste there are countless other French classic dishes and specialities to enjoy such as baked Camembert cheese, Moules Marinières; mussels cooked in a white wine broth; Soupe à L'oignon; an onion soup traditionally served with a unique crust; Cassoulet; a popular stew of duck and beans and Bouillabaisse; a colourful stew of fish and shellfish flavoured with saffron.

Part of the joy of staying here is waking up to the complimentary three - course breakfast, which pastries, fresh - fruit parfait, and a hearty entree (perhaps scrambled eggs with duck - leg confit).

Everything I draw looks like a duck with four legs.