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.

Ex Input:
Heat the oven to 225. Sprinkle the duck legs all over with the spice rub and set them aside. Slice the onion and mince the garlic., Heat a pan that can go stove to oven and that will accomodate all of your duck legs. Heat it to medium, you don't want it smoking hot. Add enough olive oil to coat the pan, then place the duck legs in - skin side down (they have skin all over but one side has more). Cook the duck legs until they are a deep golden brown, then flip them and brown the other side the same way. Remove them to a plate. Don't even THINK about taking any of that fat out of the pan it is delicious!!!, Add the onions to the pan and brown them, then add in the garlic and cook just a little longer. Now add the wine and broth and move the whole mess around a bit. Lay the duck legs back in the pan and lay the herbs and bay leaf over top. Cover the pan (with the lid or foil or whatever you have) and pop it in the oven. Walk away. Leave it alone for an hour and a half before you cave and peek. Now is a good time to baste too. I love basting!!! Cover them back up and cook another hour and a half. They are now fall off the bone tender. Remove the pan from the oven and let them cool a bit., Chop the lettuce up and get you pickles and hot sauce and rolls ready. I removed the "guts" from our rolls so I could fit more duck in., Put a leg on a cutting board, and using 2 forks, gently pull the meat off the bone. Discard any super fatty hunks of skin. Look out for little bitty sneaky bones - duck legs have a lot of them. Put the pulled duck in a bowl. Repeat with remaining legs., Now use a large spoon and scoop the cooked onion out of the pan, only half-heartedly draining the fat off them - you want some of that fat in your po'boy, trust me. Make sure to avoid herb stems and bay leaves. Toss the onions and pulled duck together., Prep your rolls (open them but don't cut them completely in half, "gut" them if you want to) , and put pickles on one side and lettuce on the other. Fill them up with duck and then shake hot sauce on top. Mr L likes a little, I like a LOT., Eat. Enjoy. Be happy the haunting has ended!!

Ex Output:
Rub, kosher salt, fresh ground black pepper, allspice, paprika, cumin, cayenne, light brown sugar, duck legs, marjoram, oregano, thyme, bay leaves, yellow onion, garlic, white wine, chicken broth, olive oil, dill pickles

Ex Input:
In a large bowl, whisk together flour and 1 teaspoon salt. Add egg, 1 cup sour cream, and 4 tablespoons softened butter. Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate for at least 30 minutes or up to 48 hours., Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat until shimmering. Add sliced onion and season with salt and pepper. Cook, stirring frequently, until golden, about 30 minutes. Roughly chop half the onion and transfer to a large bowl; set the other half of onions aside., Add 1 tablespoon oil to the skillet and increase heat to high. Season steak with salt and pepper and, working in batches, saute, stirring, until just cooked though, about 1 minute per batch; add more oil to pan if needed. Remove from heat and roughly chop. Add chopped steak to the chopped onions and toss in both shredded cheeses. Mix to evenly distribute and set aside to cool., Remove the dough from the refrigerator and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16 inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat. Discard any remaining dough scraps., Place two teaspoons of filling in the center of each dough round. Working one at a time, use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge. At this point, the pierogi can be frozen and saved for later use, if desired (to freeze, arrange pierogi on parchment-lined baking sheets and freeze, then transfer to zipper-lock bags and return to freezer until ready to use)., Bring a large pot of salted water to a gentle boil and add fresh or frozen pierogi in small batches. Boil until they float to the top and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled., Heat the remaining 1 tablespoon oil and 2 tablespoons butter to a nonstick skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch. In the last few minutes of cooking the last batch, add the reserved onions to the pan to heat through., Transfer pierogi to a plate, top with the warmed onions and garnish with parsley. Serve with sour cream.

Ex Output:
flour, kosher salt, egg, sour cream, unsalted butter, yellow onion, vegetable oil, ribeye, Freshly ground black pepper, provolone cheese, mozzarella cheese, flat-leaf parsley

Ex Input:
Heat oven to 350 degrees F., Toss cranberries with 1 Tbsp., sugar; set aside., Mix remaining sugar with next 4 ingredients in large bowl., Whisk remaining ingredients in separate bowl until blended., Add to flour mixture with cranberries; stir just until moistened., (Batter will be lumpy.), Spoon into 12 muffin pan cups sprayed with cooking spray., Bake 25 min., or until toothpick inserted in centers comes out clean., Cool in pan 5 min., before removing from pan to serve.

Ex Output:
fresh cranberries, sugar, flour, pumpkin pie spice, Baking Powder, baking soda, eggs, pumpkin, MIRACLE WHIP Dressing Family, oil, vanilla