duck leg — Breakdown
https://rotten.recipes/dishes/duck leg/breakdown
Sesame-Glazed Duck Legs With Spicy Persimmon Salad
Braised Duck Legs With Plums and Red Wine
Roasted Duck Legs with Orange Sauce and Wild Rice
Dukkah Roasted Duck Legs
Duck Confit - French slow roasted duck legs
Braised Duck Legs with Polenta and Wilted Chard
Sous Vide Duck Legs
Apple Cider-Braised Duck Legs
Braised Duck Legs with Mustard Greens and Bok Choy
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)
Thyme-Braised Duck Legs with Chanterelles and Potatoes
Braised Duck Legs with Rutabagas
salt
duck leg
garlic
thyme
olive oil
bay leaf
onion
butter
clove
star anise
chicken broth
honey
shallot
juniper berry
carrot
sesame oil
orange juice
cinnamon
red wine
parsley
black pepper
allspice
white wine vinegar
white pepper
red pepper flake
celery
pearl onion
pancetta
daikon radish
sesame seed
chinese fermented bean paste
ginger
cilantro
star anise pod
green onion
serrano chile
lime juice
sichuan peppercorn
soy sauce
navel orange
brown sugar
pomegranate seed
fuyu persimmon
tomato paste
lemon zest
pistachio
cayenne pepper
purple stone plum
chive
rice
orange zest
grand marnier
microgreen
orange
white wine
cumin
fennel seed
dukkah
white balsamic vinegar
fig
dukkah duck leg
fig glaze
black peppercorn
coriander seed
eschalot
oregano
rosemary
sage
duck
parmesan cheese
vegetable oil
sherry vinegar
swiss chard
lemon
milk
grind polenta
leek
fennel
tarragon
mushroom
apple cider vinegar
apple cider
pepper
nutmeg
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bok choy
mustard green
green peppercorn
southwest france buzet red wine
bittersweet chocolate
agen prune
bodied red wine
chicken stock
porcini mushroom
chanterelle
red potato
water
cornstarch
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riesling
rutabagas