Not exact matches
Sprinkle some
salt over the
duck and place it
breast side up in the casserole.
Here the
duck breast have been
salted and then cooked at a low temperature for four hours before being sliced into neat pieces that serve as a base for a rich
duck mousse made from the dark leg meat and whiskey.
It's a relatively simple recipe (
duck breast gets an hour - long rest with garam masala and
salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show - stopping results.
1 pound boneless
duck breast, skin removed (see Note) 1/2 teaspoon kosher
salt 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped 1 cup pomegranate juice 1/4 cup reduced - sodium chicken broth, (see Tips for Two) 1 teaspoon cornstarch 2 teaspoons chopped fresh parsley, for garnish (optional) Sprinkle
duck with
salt.
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.
1.8 lbs (800 g) of
duck magret (2 big
duck breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used coconut sugar for more flavor) 2 cups (50 cl) of water 1.7 cups (40 cl) of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of
salt
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