In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat, In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder., Place remaining 1/4 cup flour in a separate shallow dish., Season both sides of fish fillets with salt and black pepper., Dredge fish in flour, turn to coat both sides and then shake off excess flour., Dunk fish in beer mixture and turn to coat both sides., Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque., Remove fish from oil., Place on a paper towel lined plate., While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste., Add mandarin oranges and cilantro and toss to combine., Serve sauce over fish.
Olive oil, flour, beer, egg, baking powder, flounder fillets, Salt, Freshly ground black pepper, lemon juice, red chili paste, mandarin oranges, cilantro

The duck has to be prepared the day before because of the long slow cooking time., If you are purchasing a pre-cooked confit of duck, skip the instructions in this paragraph and follow the directions on the package of the product., In any event, you will need to shred the duck for use in this recipe., For your own confit of duck, mix the salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck., On the stovetop, heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range)., (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.), Add the duck to the warm oil., If you are using the oven, put the duck in a preheated 200 degree F oven for about 6 to 8 hours., If you are using the stovetop, cook the duck at a simmer., In either case, the duck must be cooked until it falls away from the bone., Remove all the duck meat from the bones and reserve meat until needed., Cut the endive in half and remove the core., Lightly sear the cut sides of the endive in olive oil over medium heat in a nonstick pan., Sprinkle in the sugar, salt, pepper, and butter - cover and continue to cook until al dente - about 10 minutes., You want the endive to be slightly tender, but firm enough to support the duck filling., Season with salt and pepper, remove from heat, and let cool., Prepare the mango/berry puree by adding the mango and strawberries to a blender or food processor and blending until smooth., If duck is cold, heat or re-heat it, depending on whether you have made your own confit, or have purchased it prepared., Shred the duck with 2 forks., Fill each endive-half with duck, spoon mango berry puree on top and garnish with a raspberry., Serve slightly warm.
duck, kosher salt, coarse black pepper, garlic, duck, lard, will, endive, olive oil, sugar, Salt, unsalted butter, mangoes, strawberries, raspberries

Heat oil in skillet over medium heat., Mix all ingredients together except olive oil., Form into 4 patties., Fry in oil until browned on each side., About 3 minutes per side.

water, quick-cooking oats, onion powder, garlic, pepper, salt, egg whites, dill weed, olive oil

