Duck recipes - page 3

Ingredients: 1 tablepsoon vegetable oil 1 small chicken breast diced 1 cup carrot julienne sliced or shredded 3/4 head cabbage chopped or shredded 1 cup...

Ingredients: Ingredients A: ½ duck chopped into small pieces 6 dried Chinese mushrooms soaked 2 medium sea cucumber pre-soaked in water 4 slice old ginger...

Ingredients: 1 Duck, split and trimmed of all fat and excess skin. 2 Carrots, peeled 2 Celery stalks 1 cup thinly sliced onion Dry Rub Seasoning: 2 T salt 1/4 c...

Ingredients: 2 duck breasts skin scored in a cross hatch pattern 4 cipollini onions, quartered 1 fennel bulb, trimmed and sliced 12 baby carrots 1 tomato,...

Ingredients: 2 pieces of Maryland style duck breasts is a good way to go 5 spice, cinnamon salt and pepper. half a dozen baby potatoes and brussels sprouts....

Ingredients: 2 tablespoons mushroom sauce 1 tablespoon maple syrup 1 teaspoon sugar 1/2 teaspoon light soy sauce 1/2 teaspoon dark soy sauce 1/2 teaspoon...

Ingredients: Duck 1/2 kg (after cleaning) Shallots (small onion) 1/4 cup, chopped Ginger and garlic 1 - 1.5 teaspoon, chopped Chilly powder 1-1.5 teaspoon...

The Husband is strictly a meat and potatoes man; give him a bloody steak and he is happy. The only exception to this rule is duck confit. Duck confit is duck which has been poached in its own fat. Sounds strange but tastes amazing. Given how much he loves

Despite its name, the Bombay Duck is not a duck! It is a variety of fish that is found in the Arabian sea especially on the coast of Mumbai and Kutch (in Gujarat). Bombay duck is pretty popular in Mumbai (it has to be!) and is eaten both fresh and in its

As I looked at my son, sobbing in his sleep, His whole body curled and stacked against me, his tiny little hands tightly gripping my right hand as if to convey the message...'wont let you go'...my heart is filled with a warm fudgy feeling. As I hugged his

This crispy and aromatic duck recipe is great for those who enjoy the taste of duck. And it has turned out to be one of my favorite recipes. This recipe can be prepared as an appetizer, or a whole meal if desired. And this recipe can keep 1-2 days for enj

In France, during Christmas time, eating foie gras is very popular. Remember that the sous vide method was developed by Georges Pralus in the 70s in order to cook foie gras in an optimal way. For the first time I tried to cook myself a duck foie gras