Roast duck legs with red wine sauce. I used red wine jelly and port, and am looking forward to the result.

Roast duck legs with red wine sauce

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish from BBC Good Food

Venetian duck ragu - because duck > beef. This looks so amazing, can't wait to buy duck legs and make this. One commenter said "Don't throw away the duck skins; chop or process them roughly with a clove of garlic, a few handfuls of fresh breadcrumbs and some fresh thyme leaves. Fry this all up at medium heat in a pan (it can take a while, it looks like unappealing mush at first!) until crispy and sprinkle on top of your dished up pasta"

Venetian duck ragu

Venetian Duck Ragu from BBC Good Food: Slow-cooked duck served with pappardelle.

Pappardelle with Duck Ragu | you can use chicken and still get a very flavorful (less rich) dish.

Pappardelle with Duck Ragù

Pappardelle with Duck Ragù - Celebrity chef Curtis Stone makes his delicious pasta sauce by braising duck legs in white wine with dried porcini, prosciutto and herbs.

This looks amazing! Pan Roasted Duck Legs with Black Cherry Sauce | FreeRange Human

Pan Roasted Duck Legs with Black Cherry Sauce. I had something like this in a restaurant once and I NEVER forgot it! Duck and sour cherry.a match made in heaven!

This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. (Photo: Grant Cornett for The New York Times)

Roasted Chicken Provençal

This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic

This typically Southern German vegetable is a favorite and can be served with Rouladen, Sauerbraten or Roasted Duck

Rotkohl, Blaukraut, Rotkraut - Red Cabbage This very popular vegetable can be served with Rouladen, Sauerbraten or Roasted Duck.

Crispy Duck & Udon Noodles- Awesome as is but if needed half a onion can replace scallion, other spicy peper (like habenero) can replace thai peppers, you can use any mushroom (oyster is just more traditional and better flavor than something like button).

Crispy Duck with Udon Noodles

Because I can't help but fiddle with things, I say swap out the duck legs in Saveur's Crispy Duck with Udon Noodles recipe with duck confit.

Ina Garten's Mustard Roasted Chicken is tender and succulent with a crunchy mustard and thyme crumb coating ~ it's become a favorite in our house! |dinner | comfort food | entertaining | easy chicken | Healthy |

Ina Garten's Mustard Roasted Chicken is tender and succulent with a crunchy mustard and thyme crumb coating ~ it's become a favorite in our house!

Tender duck & pineapple red curry - use two marylands and add eggplant and potato and sambal olek. brown legs and add all ingredients to slow cooker - 8 hours low

Tender duck & pineapple red curry

Tender duck & pineapple red curry- this slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining

Chocolate Stout Cake Recipe | Epicurious.com | best chocolate stout cake EVER. (ignore no picture to pin)

Chocolate Stout Cake

Carefully simmering fresh ginger in water for a good, long while is the key to deep, rounded flavor. Once you have the ginger syrup on hand, a hankering for ginger ale can be satisfied practically instantly (the drink's trademark fizz comes from seltzer).

Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made confit, or use the cooking method described here, called sous vide (under vacuum).

Duck Legs Confit Cooked in a Pouch (“Confit” de Canard en Sous Vide)

Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made confit, or use the cooking method described here, called sous vide (under vacuum).

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs!

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs!

Braised Duck Legs with Figs, Star Anise, and Winter Squash recipe could use chick for tina s favors sound good especially as she likes anise

Braised Duck Legs with Figs, Star Anise, and Winter Squash

Braising Duck Legs with Figs, Star Anise & Winter Squash makes this one-pot dish from Chef Koren Grieveson in Fine Cooking flavorful and a contender for Christmas dinner!

NYT Cooking: This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a ...

Roasted Chicken Provençal

Chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below

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