From Kerasma's Fall 2006 Gourmet Greek Traveler. Recipe created by David Tsirekas, Owner-Chef, Perama, Sydney.
Author: ThatSouthernBelle
I wish we could buy duck livers all the year round, but thankfully they are at least around at Christmas, and they make a wonderfully smooth, velvety pâté. At other times this recipe works just as well...
Author: Dorie Greenspan
Make and share this orange lacquered duck recipe from Food.com.
Author: chia2160
Author: Lori De Mori
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.
Author: Chris Morocco
This is a perky little duck dish that I make every year for Christmas and Thanksgiving.
Author: Monica
Coq au Vin, made with chicken legs is a long-standing favorite. This version with duck is richer. It can be frozen for up to 3 months. Time does not include chilling.
Author: English_Rose
I first tasted pastrami-spiced, smoked duck breast about 15 years ago, and ever since I've wondered how it would be used in a classic Reuben sandwich. I never got around to actually trying it, but this...
Author: Chef John
Author: Molly Stevens
Make and share this Smoked Duck Potstickers With Orange-Chile-Plum Sauce recipe from Food.com.
Author: lazyme
Make and share this Chinese Roast Duck Fried Rice recipe from Food.com.
Author: foodart
petitfour has 2 great duck confit recipes here and either one of them will work well with this salad
Author: chia2160
If you wish to impress guests, try this recipe. It's a classic recipe and it is NOT difficult to make. The ingredients are freely available. Just keep in mind that the average duck has little meat on its...
Author: Zurie
Author: Charlie Palmer