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.

Input: Consider Input: Cook the vermicelli 6 minutes, drain, but do not rinse. Marinate cooked vermicelli overnight in the oil, lemon juice and Accent., Add the mayonnaise, celery, onion, stuffed olives, ripe or black olives, pimentos and salt and pepper to taste the next morning., Let the salad sit for awhile as to allow the flavors time to blend. This salad tends to improve the longer it stays in the refrigerator., Serves about 30 people.

Output: vermicelli, salad oil, lemon juice, Accent, mayonnaise, celery, onion, olives, black olives, pimentos, salt

Input: Consider Input: 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.

Output: duck, kosher salt, coarse black pepper, garlic, duck, lard, will, endive, olive oil, sugar, Salt, unsalted butter, mangoes, strawberries, raspberries

Input: Consider Input: In a food processor or bowl, combine flour and butter. Whirl or rub with your fingers until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim., Bake in a 325 oven until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven)., Meanwhile, cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch-thick slices, and lay on towels to drain. Save ends., Remove baked crust from oven and turn oven to 400. Spread mustard over bottom of crust, then sprinkle evenly with 1 1/2 cups cheese. Fit largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps; reserve extra tomato pieces for other uses., In a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, marjoram, and oregano. Spread over tomatoes. Sprinkle with remaining cheese. Arrange anchovies and olives on tomatoes., Bake in a 400 oven until cheese is lightly browned, about 25 minutes (about 18 minutes in a convection oven). Remove pan rim. Cut the tart into wedges and serve hot or warm. Add salt and pepper to taste.
Output: flour, butter, egg, tomatoes, mustard, swiss cheese, olive oil, tomato paste, shallots, garlic, thyme, marjoram, oregano, anchovy, nicoise olives, salt, black pepper