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May 2018

Duck Recipes

Duck Recipes

Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles

Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles Recipe
2 ea Ducklings, with giblets 1 md Onion, chopped 1 md Carrot, chopped 2 c Demi glace 4 oz Veal,...

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Stirfry Duck and Asparagus Recipe

Stirfry Duck and Asparagus recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Stirfry Duck and Asparagus recipe  PDF



1 Large duck magret (about 1 pound)
1 Pound pencil asparagus
1 Teaspoon cornstarch
1 egg white
2 Tablespoons peanut oil
1 Teaspoon grated ginger
1 Tablespoon chopped garlic
1 Large carrot julienned
1 Cup fresh bean sprouts
2 chopped scallions
2 Tablespoons light soy sauce
1 Tablespoon chopped cilantro
Salt and pepper
Cut the duck magret into strips (appro imately 2 inches.) Cut asparagus spears into 2 inch pieces. In a mi ing bowl, mi cornstarch, egg white and duck strips, set aside. In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes. Add bean sprouts and scallions and cook for another three minutes. Add soy sauce and serve immediately. Garnish with chopped cilantro.

Stirfry Duck and Asparagus recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
651 people have voted
Last Reviewed on 2018-05-24



Thursday, May 24 2018 Download & Print Stirfry Duck and Asparagus recipe  PDF   Duck recipes RSS   New

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3 Lbs. salmon filet cut in 8 pieces 6 onions sliced 4 C. red wine 1/3 C. sugar 2 C. cream 1/2 Stick butter Melt the butter in a large pot and add the onions. Let cook for 10 minutes and add the 2 cups red wine. Continue cooking until almost all the liquid evaporated. Season with sugar and salt and pepper to taste. Place the salmon filet in baking dish and add the remaining red wine and cream. Sprinkle with salt and pepper. Bake at 475 degrees for 7 minutes. Lift out the cooked salmon and set aside. Pour the liquid into a pot and reduce until syrup consistency. ...

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