duck breast — Breakdown

https://rotten.recipes/dishes/duck breast/breakdown
 
salt
duck breast
butter
olive oil
garlic
shallot
chicken stock
black pepper
sugar
ginger
thyme
balsamic vinegar
honey
pepper
parsley
cranberry
muscovy duck breast
rosemary
chicken broth
sherry vinegar
chinese 5-spice powder
orange zest
duck
red wine
onion
white wine
brown sugar
blackberry
black peppercorn
parmesan cheese
watercress
cayenne pepper
green onion
heavy cream
light brown sugar
red wine vinegar
dijon mustard
vegetable oil
turnip
spinach
pekin duck breast
cinnamon
celery
carrot
cognac
tomato paste
bodied red wine
potato starch
fennel seed
lettuce
sake
sesame oil
mango
light soy sauce
orange juice
red miso
green bean
farro salad
branches thyme
guindilla pepper
green peppercorn
dry vermouth
cauliflower pebble
belgian endive
walnut
ginger preserve
rum
beef broth
english mustard powder
lemon juice
radish
mustard greens mustard flower
frisée
blood orange
red wine duck jus
canola oil
white truffle oil
white wine vinegar
frisee
yukon gold potato
grape juice
black grape
yellow cornmeal
buttermilk
port
undiluted grape juice concentrate
jalapeño
baking soda
milk
egg
pineapple juice
pineapple preserve
spice hunter poultry seasoning
spice hunter sweet paprika
red chili flake
soy sauce
orange orange juice
twists black pepper mill
bing cherry
myers' dark rum
brussels sprout
rice vinegar
yellow cauliflower
garlic powder
onion powder
paprika
caramelized onion petal
cranberry duck sausage
cranberry maple syrup
maple syrup
duck meat
pork casing
vanilla bean
spanish onion
bacon
lemon
vegetable broth
porcini mushroom
renetta apple
sour cherry
black rice
red
fig
ruby port
cardamom
star anise pod
mushroom soup condensed cream
water
marjoram
cornstarch
hot rice
armagnac
robust red wine
nutmeg
clove
juniper berry
zest
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splashes olive oil
pearl barley
leek
potato
qt dark duck stock
island duck breast
island duck leg
grill heat
direct type
cherry port sauce
magret duck breast
truffle juice
fundador
preserved black truffle
truffle butter
mushroom