Author: Dawn Perry
Make and share this Szechuan Peppercorn Pancakes recipe from Food.com.
Author: Chuck Hughes
Make and share this Savory Blackening Rub for Fish and Poultry recipe from Food.com.
Author: stevepietar
Author: Giangi Townsend
A world famous dish that is really simple to cook. I have included directions on how to serve this traditional dish. You need to start this dish the day before you plan to eat it.
Author: Leta8076
i was searching for another way to cook these, other than confit, and found one, made a bunch of changes to suit our taste, and voila! delicious.
Author: chia2160
Make and share this Chinese Duck Sausage Patties recipe from Food.com.
Author: foodart
A fun play on deconstructed duck L'orange put back in a sushi roll. Inspired by the original approaches Bravo's Top Chef pushes us to explore. Still working on perfecting the technique so please feel free...
Author: spiffnikhopkins
I saw this recipe in the Epicure section of The Age newspaper and it looked really impressive. I haven't tried cooking it yet but am waiting for the right occasion. Fresh duck has been used in this cassoulet,...
Author: Terese
Make and share this Roasted Duck Spring Rolls recipe from Food.com.
Author: foodart
This to me is a perfect light fall salad, A spicy salad with fall fruits and vegetables of apple and pear, pecans and roasted beets. A very simple roasted duck breast and a pear vinaigrette. Roast the...
Author: SarasotaCook
Make and share this Wild Duck with Pecan Stuffing recipe from Food.com.
Author: Iowahorse
From The Best Northwest Places Cookbook (Volume 1). Jasper's, Seattle, Washington. In a heated competition held at the prestigious James Beard House in Manhattan, chef Kaspar Donier was proclaimed the...
Author: lazyme
Make and share this Duck Breast Salad recipe from Food.com.
Author: southern chef in lo
Author: Melissa Roberts
A hunter's dinner, rich and hearty perfect for fall just before turkey day. Any game fowl can be used. Garnish serving platter with parsley and cherry tomatoes for a nice presentation. Serve gravy on the...
Author: CHEF FABULOUS!
For the port, use ruby, or tawny. Make sure to allow the ducks sufficient time to thaw, if using frozen.
Author: Tuck Burnette
This was my first attempt at cooking duck. I first looked at a few recipes and then concocted this. It turned out well. Duck with a bit of heat.
Author: EvilFangorn
Author: Sondra Bernstein
This makes a lovely dish for guests and looks like a lot more work than it actually is. I cook mine longer as I prefer mine cooked through.
Author: chia2160
This is a special treat I prepare for my family. The fruity stuffing makes the duck doubly delicious, and the preparation is fairly lean for such a normally fatty meat. Pretty sophisticated stuff, but...
Author: The Magpie