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.

[Q]: Wash the brussels sprouts well. Trim the stem ends and remove any yellowing leaves. Cut in half from stem to top. Finely sliced the shallot. Mix the honey, mustard and 3 tablespoons of water in a small bowl. Set aside., Heat the duck fat in a large skillet over medium heat. Stir in sliced shallots until fragrant. Add in Brussels sprouts and sprinkle salt, pepper and a tablespoon of water over, stir, cover, and cook for roughly 5 minutes., Pour in the prepared mustard sauce, stirring to combine. Cook until most of liquid evaporates and sprouts are tender but still bright green, 3-5 minutes. Add in sliced chillies and toss all together. Season with salt and pepper.
[A]: brussels, shallot, goose fat, chilli, honey, dijon mustard, water, salt, black pepper

[Q]: Wash the slices of pork shank well under a running tap., Put in a pot with the water and vinegar, bring to a boil, turn heat down, put lid on and simmer 1 1/2 - 2 hours until meat is fork-tender but not yet falling apart., Add the sago, onion, potato, garlic, salt and pepper. Stir through well, bring back to boil, then simmer with lid on for another 1/2 hour. The meat should now be falling off the bone and everything should be cooked through. The sago should be translucent and have thickened the sauce, ., Remove to a serving dish, and sprinkle over the lemon zest and parsley. Serve with rice, vegetables and salad, .
[A]: pork shank, water, vinegar, sago, onion, potato, garlic, salt, pepper, lemon zest, handful

[Q]: Preheat the oven to 350 degrees., Soak the bread briefly in lukewarm water and squeeze until dry., Saute the onion in the oil until soft., For those observing Jewish dietary laws, broil the liver first to remove the blood., Dice the liver, and add to the onions along with the mushrooms, parsley, oregano, and salt and pepper to taste., Saute until the mushrooms are soft., Add the bread, pine nuts or walnuts and apples, and mix well., Let cool., Stuff filling into the neck and cavity of the chicken; sew or truss closed., Lightly sprinkle outside of the chicken with salt., Place in a roasting pan, and bake in the oven for 1 1/2 hours, or until the chicken is almost completely cooked., Pour the orange juice over the chicken, and continue cooking for another half-hour or until done.
[A]:
white bread, onion, vegetable oil, mushrooms, parsley, oregano, Salt, pine nuts, apple, oranges