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Duck Breast with Port Wine Sauce

Crispy duck breast with plum star anise sauce

Crispy duck breast with plum star anise sauce

Duck and plum sauce is a classic - this crispy duck breast benefits from a fresh sweet & tangy plum star anise sauce.

Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era An updated version, however, can have great appeal This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak

Duck With Cherries and Red Wine Vinegar

NYT Cooking: Classic French duck dishes, like Caneton aux Cérises (roast…

Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak Fragrant five-spice powder — a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon — is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish Muscovy duck is found at better butchers, from online sources or even at some farmers' markets

Five-Spice Duck Breast With Blackberries

NYT Cooking: Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice…

Check out this delicious recipe for Pan Roasted Duck Breast with Port Wine Cherry Sauce at the optimalist kitchen - where maximum taste meets minimum toil.

Pan Roasted Duck Breast with Port Wine Cherry Sauce

Check out this delicious recipe for Pan Roasted Duck Breast with Port Wine Cherry Sauce at the optimalist kitchen - where maximum taste meets minimum toil.

Step-by-step photos on how to cook duck. Juicy meat, crispy skin glazed with…

Roast Duck

Worth the time.nice flavor with lemon and garlic stuffed inside the duck, nice crisp skin and good flavor with balsamic vinegar. My husband loved this!

Duck Confit from FoodNetwork.com  This was used on a duck club sandwich on the show. Cracklings were added back into the duck confit.

Duck Confit

Duck Confit recipe from Diners, Drive-Ins and Dives via Food Network

Put butternut squash, shallot & bacon in bowl. Add orange, lime, olive oil, butter, sage & thyme, season with sea salt & cracked black pepper.

Crispy Duck Breast, Sage and Thyme Glazed Butternut Squash and Shallot and Cured Bacon with Tossed Rocket Leaves

Crispy Duck Breast, Sage and Thyme Glazed Butternut Squash and Shallot and Cured Bacon with Tossed Rocket Leaves - Chefs Pencil *** Excellent without the honey too ***

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