Duck

duck breasts • Duck trimmings • carrots with tops • parsnips (about 800 grams) • onion • carrot • butternut squash • Butter • Milk • honey • flour • Salt, pepper •

duck breast strips • orange • honey (about 30 ml) • Black pepper • soy sauce (about 30 ml) • balsamic vinegar (about 30 ml) • Salt • carrots (about 1 kg) • garlic cloves • honey (about 30 ml) • olive oil (about 30 ml) • Rosemary

duck breast* • coarse salt (about 1 kg), such as sea salt • Sichuan peppercorns • Herbes de Provence or spices of your choice

butternut squash, peeled and seeded • red onion • duck gizzards (250 g) • Sliced raclette cheese with wild garlic (or regular raclette cheese) • Shelled walnuts • Olive oil • Salt and pepper

sausages, such as duck chipolata or similar • fennel bulbs • large onion • garlic • thyme • (about 14 oz/400 g) peeled tomatoes, homemade or store-bought • Espelette pepper (or substitute with a pinch of mild chili powder) • salt • olive oil (30 ml) • water (240 ml)

potatoes (about 800 grams) • duck confit legs • butter (about 20 grams) • flat-leaf parsley • breadcrumbs (about 20 grams) • nutmeg • Salt, pepper

fresh duck legs • duck fat • garlic • coarse salt • freshly ground black pepper • bay • thyme • water (about 1/2 cup or 120 ml)

duck confit legs • duck fat (about 30 grams) • Persian blue salt (or regular salt) • Freshly ground black pepper • Roscoff pink onion (or 1 small sweet onion) • purple garlic (or regular garlic) • small bunch curly parsley

raw duck legs • duck fat (about 300 grams; goose fat can also be used) • garlic cloves • Thyme (I used herbes de Provence as a substitute) • Salt & pepper

confit duck legs, • large apple, • shallot, • chopped parsley, • eggs, • all-purpose flour (150 grams), • baking powder, • shredded Swiss cheese (100 grams), • milk, warmed (125 ml), • sunflower oil (80 ml), • Black pepper

green cabbage • small onions • garlic • carrots • smoked sausage • duck confit legs • homemade canned tomatoes (about 500 grams) • dried thyme • bay leaves • herbes de Provence • salt, pepper

whole duck confit gizzards • fresh fava beans (about 500 grams) • fresh white onions • duck fat • Salt • Pepper

duck or goose confit legs (or 4 confit wings) • carrots • potatoes • turnip • leek • onion studded with 3 whole cloves • bouquet garni (parsley, thyme, celery, bay leaf) • coarse salt • whole black peppercorns

duck legs for confit • coarse salt (about 15 grams) • Périgord pepper (about 5 grams) • Duck fat

duck confit legs • About 2 1/2 cups homemade mashed potatoes (about 600 grams) • carrots • shallot • Breadcrumbs (preferably homemade from stale bread) • Olive oil • Salt, pepper • Four-spice blend (optional)

cooked red kidney beans (100 g) • corn (100 g) • red bell pepper, diced • large tomatoes • Cajun spice blend • smoked paprika • four-spice blend • confit duck (50 g) • cilantro • lime • bouillon cube

duck confit legs • onion • potatoes, peeled and chopped (about 400 grams) • milk (about 320 grams) • butter (about 40 grams) • sweet potatoes, peeled and chopped (about 400 grams) • Salt and pepper • Breadcrumbs and shredded Swiss cheese (Gruyère) to taste

eggs • duck confit leg (or substitute with pork or 7 oz/200 g shrimp) • rice vermicelli noodles (200 g) • Shrimp heads (or 1 bouillon cube also works) • lemongrass • kaffir lime leaves (optional) • coconut cream (or coconut milk, about 200 ml, use your preference) • Thai red or yellow curry paste (laksa paste is even better if you have it) • Juice of 1/2 lime (or more to taste) • fish sauce (preferably from Phu Quoc) • Tofu puffs (or pan-fried tofu) • Cilantro •

Leftover duck confit • Garlic • Phyllo dough

arborio rice (about 80 grams) • chicken broth (500 ml) • small onion, thinly sliced • cooked kabocha squash, with half mashed (about 350 grams) • grated Parmesan cheese (about 20 grams) • Leftover shredded duck confit

parsnip • carrots • potato • Salt and pepper • heavy cream (15% fat) • figs (125 grams) • unsalted butter (20 grams) • honey • ground cinnamon • duck breast strips (300 grams) • butter (20 grams) • balsamic vinegar •

duck tenders • Vitelotte potatoes (about 800 grams) • butter (about 130 grams) • milk (about 80 ml) • pear, quartered • balsamic vinegar • honey • lemon juice • olive oil • salt • flaky sea salt • coarse salt •

Golden Delicious apples • smoked duck breast, sliced (about 90 grams) • puff pastry • butter (about 40 grams)

potatoes (about 1 kg) • confit duck legs • Shallots • red wine (about 150 ml)

duck confit gizzards (about 300 grams) • small potatoes (about 250 grams) • green beans (about 100 grams) • sliced onion • garlic clove • drizzle olive oil • Salt and pepper • Chopped parsley

hot dog buns • cooked white beans in duck fat (about 420 grams) • duck confit drumettes • Toulouse sausages • Fried onions • Milk

pie crust • confit duck leg • fresh figs • goat cheese log (about 100 grams) • shallots • hazelnuts • Honey • Mustard • Parsley

duck legs • Coarse salt • Black pepper • garlic cloves • fresh thyme • Duck fat

Cooked chickpeas • Cherry tomatoes • Cucumber • Sweet pepper • Fresh red onions • Diced sheep’s milk cheese (such as Manchego or feta) • Confit duck leg (one leg serves 2 or 3 people) • Pitted prunes

potatoes (about 400 grams) • parsnips (about 400 grams) • large can of duck confit legs or 3 duck confit legs • shallots • hot milk (240 ml) • Salt, pepper, nutmeg • grated Parmesan cheese (about 50 grams) • all-purpose flour (about 50 grams) • unsalted butter, at room temperature (about 40 grams)