Recipezaar: Duck Breasts recipes

Wild Duck and Andouille Sauce Piquant

Mon, 06 Mar 2000 16:10:00 -0500

This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recip -- posted by Dreamgoddess

Green Chicken

Sat, 19 May 2001 09:36:44 -0400

ENJOY.....WHAT ELSE :-) -- posted by Mini R.

Italian Chicken

Mon, 02 Jul 2001 17:10:11 -0400

A very easy dish to make, and delicious served over rice. -- posted by Miss Annie

Chicken Cacciatore

Sun, 30 Dec 2001 11:29:25 -0500

A zesty alternative to plain spaghetti sauce. -- posted by Elena Bedner

Chicken Quesadillas

Fri, 18 Jan 2002 14:41:36 -0500

A chicken and bacon quesadilla, just like they serve at Applebees Resteraunt. -- posted by ThatJodiGirl

Chicken Rollups

Sun, 10 Feb 2002 09:13:55 -0500

These are fairly easy to make yet tasty. -- posted by Loony

Coconut Risotto with Red Curry Duck

Sat, 23 Feb 2002 14:45:00 -0500

-- posted by Dancer^

Poor Man's Duck a L'Orange

Sun, 17 Mar 2002 10:27:03 -0500

-- posted by Mille®

Honey Spiced Duck

Thu, 21 Mar 2002 14:11:59 -0500

We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading. -- posted by JustJanS

Duck and Vegetable Parcel

Tue, 02 Apr 2002 16:19:28 -0500

This is an adaptation from a recipe for chicken and veg parcels, but I found the duck to be very complimentary to the pastry and subtle filling. Perfect to start off a dinner party or sunday lunch. -- posted by jamie fox

Chicken Burritos

Fri, 03 May 2002 15:16:12 -0400

i used to make this all the time when i lived by myself, it's one of the first meals i used to make when i just starting out on my own. it makes a great authentic tasting mexican dish. it is orginally from the Better Homes and Gardens Cookbook, with a few variations. i had to refer back to it, because i am more of a "dump" cook, and nolonger use the measurements when preparing this. -- posted by bratty

Chicken and Broccoli

Sat, 04 May 2002 14:49:40 -0400

mmm, mmm, mmm! I have also made this recipe omitting the broccoil and adding snap peas. -- posted by dojemi

Chicken Pie

Mon, 10 Jun 2002 18:52:40 -0400

This is one of my favorite dishes. It is so easy to make and so good. I made this up one day when I was being lazy, but still wanted to serve a good meal. I love a good chicken pot pie and this fills the bill without all the bother. -- posted by Darlene Summers

Warm Oriental Duck and Mango Salad

Fri, 09 Aug 2002 00:56:22 -0400

This recipe is one of Ainsley Harriott's and is great for the summer. The mixture of duck and mango is fabulous. -- posted by Kate in Katoomba

Chicken Stew or Chicken Pot Pie Filling

Mon, 07 Jul 2003 20:04:59 -0400

This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house. -- posted by ~Leanne~

Low-Fat Chicken Pot Pie

Sun, 14 Dec 2003 20:00:32 -0500

-- posted by Audrey M

Duck Salad With Spiced Pears and Sweet Soy Dressing

Wed, 26 May 2004 20:00:22 -0400

Dark soy sauce is an excellent seasoning, I love it with roast duck or grilled steaks. Kikkoman's sweet soy sauce is delicious in this dressing, if using plain soy sauce add an extra tablespoon of muscovado sugar. -- posted by MarieAlice

Barbary Duck With Glazed Peaches

Sat, 29 May 2004 19:59:34 -0400

A quick, simple meal using breasts of Barbary Duck. They are served with fresh caramelized peaches, cooked with a hint of five spice powder. -- posted by MarieAlice

Duck Breasts With Ginger Rhubarb Sauce

Sun, 30 May 2004 20:00:26 -0400

this can be made with chicken breasts too. serve this over polenta with some baby bok choy, from cooking light -- posted by chia

Sage Duck Breasts With Balsamic Honey

Tue, 08 Jun 2004 19:58:55 -0400

Layers of wonderful flavors! Prep time does not include marinating. -- posted by Lorac

Seared Duck Breasts With Cherry Rhubarb Chutney

Mon, 14 Jun 2004 19:59:41 -0400

for rsc 2004, this is a compilation of my usual chutney recipes, and my favorite poultry, duck. this is lovely served over polenta with asparagus or greens on the side. -- posted by chia

Seared Duck Breast Halves With Balsamic Cherry Reduction

Mon, 14 Jun 2004 20:00:18 -0400

The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest) -- posted by quantumgirl

Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu

Mon, 14 Jun 2004 20:00:20 -0400

This recipe is an entry for the RSC Summer 2004 Main Course contest. It doesn't take as long as it looks and is delicious. (Cook time does not include marinating time). -- posted by Derf

Honey & Garlic Duck Fried Rice

Fri, 18 Jun 2004 20:00:13 -0400

Get more duck for your dollar by featuring it in this delicious fried rice also loaded with an abundance of yellow and green veggies - and plenty of garlic! Prep time includes marinating duck breast; cook time includes 45 minutes of cooking rice. -- posted by EdsGirlAngie

Duck in Honey and Sage Sauce With Rhubarb Relish

Tue, 22 Jun 2004 19:59:09 -0400

This dish is lovely with its subtle honey, lemon and sage flavours. The rhubarb relish is a wonderful accompaniment. Minted new potatoes and green peas are a good addition. I hope you will like it. -- posted by MarieAlice

Honey/balsamic Glazed Stuffed Duck Breast With Cherry Confit

Tue, 22 Jun 2004 19:59:10 -0400

The confit can be made a day ahead and refrigerated. -- posted by Cathleen Colbert

Crispy Duck Breasts With Pear and Peppercorn Sauce

Thu, 01 Jul 2004 19:59:58 -0400

The sauce makes this dish extra-special. I like to serve this with a warm goat-cheese salad and parsley new potatoes. -- posted by MsKittyKat

Duck in Red Wine

Thu, 07 Oct 2004 19:59:21 -0400

from nigella, courtesy of the NY Times. -- posted by chia

Five Cheese Stuffed Chicken Breasts

Fri, 15 Oct 2004 19:58:56 -0400

Wonderful cheesy stuffed chicken breasts topped with a cheese sauce when served. This recipe makes four chicken breasts, but can easily be doubled if desired. -- posted by KITTENCAL

Duck With Ginger and Lime

Thu, 18 Nov 2004 20:00:39 -0500

This is one of my all-time favorites! The sauce can be used for just about anything -- salad dressings, other meats, etc. I found this in a dictionary-sized book of recipes from around the world. -- posted by Ingy

Crispy Balsamic Duck Breasts

Wed, 02 Feb 2005 20:02:09 -0500

This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time. -- posted by FlemishMinx

Duck Breasts With Shallots and Port

Thu, 03 Mar 2005 20:00:11 -0500

Every year, on my parent's anniversary, I prepare a gourmet dinner. My mother loves duck, so this was a dish I created with duck breast. We loved the combination of the port and herbs, and served this on a bed of wild and brown rice with toasted pine nuts. -- posted by cmacooks

Great Breast of Duck

Wed, 06 Apr 2005 18:32:14 -0400

I got this recipe from the weekly circulars here in Germany. It is so easy, and your guests will think you are a four star chef when they taste it! It is a done deal in less than 45 minutes. Definitely a keeper! -- posted by TJW

Magret of Duck With Ginger and Green Onions

Thu, 07 Apr 2005 21:03:52 -0400

Magret is the boneless breast meat of a domestic duck and are meaty and plumper than the breast you'll find on an ordinary roasting duck and can be found in gourmet shops...that being said, you can still use a regular duck breast for this recipe. -- posted by Hey Jude

Lemon Herb Duck Breasts

Wed, 27 Apr 2005 10:10:32 -0400

adapted from today's ny times -- posted by chia

Cinnamon Scented Duck Breast With a Balsamic Reduction

Sat, 30 Apr 2005 20:08:18 -0400

From Chef Caroline McCann-Bizjak. Allow time to marinate for at least 4 hours. -- posted by Mercy

"chuck" - a Mini Turducken

Thu, 05 May 2005 18:55:35 -0400

For Thanksgiving, I prepared a Turducken - a Turkey with a Chicken in it, with a Duck in it. Two kinds of stuffings. It was delicious. The recipe we followed is at http://www.joespc.com/turducken.html. We wanted to make a Turducken again, but it's not always practical to prepare three different birds when you are only serving a small family. So we made a mini Turducken -- a chicken with a duck in it. We called it Chuck. -- posted by Chez Shaz

Duck-filled Beggar's Purses

Fri, 13 May 2005 17:15:30 -0400

An elegantly different appetiser, adapted from "Martha Stewart's Menus for Entertaining" -- posted by Molly53

Warm Oriental Duck and Mango Salad

Fri, 13 May 2005 17:54:58 -0400

It's essential that foo looks good as well as tasting terrific - and this salad looks and tastes fabulous. It's also low in fat and quick to prepare. -- posted by Lene

Duck Breast Stuffed With Ham and Sun-Dried Tomatoes

Mon, 20 Jun 2005 21:26:52 -0400

(Supremes de Canard au Jambon de Montagne) Assemble breasts and stuffing a couple of hours ahead, so they hold their shape whilst cooking -- posted by JustJanS

Cinnamon Scented Duck on Cherry Sauce

Tue, 21 Jun 2005 16:35:48 -0400

You don't need to add any oil to the pan when frying the duck as the natural fat will be released as it cooks. Serve with rosti dauphinoise. -- posted by Lene

Asian Duck Salad

Mon, 08 Aug 2005 22:45:44 -0400

A lovely light meal that is extremely healthy and full of flavour. You can also purchase cooked duck from your chinese take-away/restaurant and shred the meat instead of cooking the duck yourself. I am sure you could use chicken if preferred as well. -- posted by Wendys Kitchen

Saucy Duck -Breasts or Whole

Fri, 09 Sep 2005 13:29:29 -0400

You can use either duck sauce or orange marmalade both works well! I'm posting for ease duck breast or for price use whole duck.You can use whole duck. Just before you grill it place it in boiling water return to boil then lower to simmer for 15 minutes. Carefully remove from water. I use a large pasta pot so I can left it out while still in the strainer. Dry and tie legs and wings close to the body of duck then coat with glaze and grill till desired doneness. Grilling it over indirect heat for 45 minutes then browning it over direct heat till brown and crisp. -- posted by ~Rita~

Elegant Raspberry Port Duck Breasts

Tue, 25 Oct 2005 12:06:52 -0400

This is a very nice recipe for an elegant dinner party. You may also half the recipe for a romantic dinner for two. Cooking the duck breast with these directions is fail proof and comes out perfect each time. The sauce is a very nice compliment to the duck. I have used regular duck breasts or a smoked duck breasts. Each has turned out nicely. I like to serve this dish with wild rice. It is the perfect compliment to the dish. -- posted by Expat in Holland

Quick Duck and Chicken Cassoulet

Tue, 07 Feb 2006 17:28:14 -0500

I found this in the Dorling Kindersley Millennium Party Book and adapted it a little. Like the best-laid plans, though,I had ten people over for dinner instead of seven, and the servings were pretty small, so it really does mean eight, but they loved it. By the time we sat down, it had cooked in the oven for an hour and three-quarters and was really tender. Oh, before serving, fish out the chicken bones or ask people to; they are easy to spot! Also, the original recipe said rindless streaky bacon. I used rindless back-rashers, which have almost no fat, and are popular in Ireland. So you may find it a little more salty if you use fatty bacon. Some people might like to add 2 chopped onions in place of the shallots. I'm not crazy about onion, but can avoid having to eat a half-shallot! Also, you can use fresh or dried herbs. Stovetop cooking is fine, but instead I popped the casserole into the oven for an hour and a half at a medium heat. (I think I used 160 degrees C.) Everyone's oven is different though. -- posted by Liffey

Citrus Duck

Mon, 06 Mar 2006 16:33:05 -0500

A pretty simple recipe to prepare boneless duck breasts. Good flavor, goes well with a wild rice or mashed potatoes. -- posted by GoIrish

Pan Roasted Duck Breasts With Roasted Honey Plums

Wed, 19 Jul 2006 16:40:18 -0400

This recipe has been saved in my file for years. Now that I have found a source for duck breasts it's on the top of my list to make for a romantic dinner for two. -- posted by Geema

Duck Breasts With Balsamic Vinegar

Thu, 07 Sep 2006 12:38:10 -0400

From Webers Big Book of Grilling -- posted by ratherbeswimmin'

Cha Siew Duck

Tue, 07 Nov 2006 16:07:36 -0500

I found this recipe in an old copy of Consuming Passions I bought in a thrift shop. I dont plan to keep the book, so am storing this recipe here so I can make it soon. -- posted by JustJanS

Muscat Marinated Duck

Sun, 10 Dec 2006 12:00:43 -0500

from bon appetit magazine, courtesy of nigella. -- posted by chia

Susan's Duck Breast With Fig and Port Sauce

Wed, 20 Dec 2006 21:22:37 -0500

This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest. -- posted by Expat in Holland

Duck and Apple Filled Buckwheat Crepes With Chartreuse Creme Fra

Thu, 18 Jan 2007 16:16:39 -0500

This recipe came from many explorations of the combination of duck, pistachios, and Chartreuse. Due to Recipezaar's specific formatting, I can't list the ingredients for each component separately. The ingredients are in this order: Creme fraiche (first 2) Crepe batter (egg thru flour) Duck and apple filling (duck thru nuts) Butternut Squash soup with nutmeg makes a nice starter for this entree. -- posted by Chef #170552

Divine Boneless Duck Breast With Port Wine Sauce

Mon, 16 Apr 2007 16:25:38 -0400

I first found and tried this recipe in 1999 on Epicurious. It does take a lot of work but it is so worth it! The sauce can be made the day before and slowly reheated. This is divine duck! But(hiccup), here's the lesson I learned, don't drink too much wine while making it or you'll get lost in the many steps. -- posted by Trinkets

Baked Duck With Mushrooms

Sun, 06 May 2007 17:55:58 -0400

Duck breasts, mushrooms, parmesan, butter and lemon. Found this recipe on http://wildgamerecipes.org, I haven't tried it yet, but it sounds good. -- posted by Tee Lee

Duck out of Africa

Fri, 01 Jun 2007 22:57:18 -0400

Posting for ZWT3. This is from George Foremans grilling cookbook. This is how we imagine an African safari chef might prepare duck breasts over his campfire -- posted by dicentra

Duck With Dried Cherries and Rosemary

Tue, 05 Jun 2007 22:08:29 -0400

Cooking Light. "We used pinot noir for the red wine in the sauce. Substitute beef broth for an alcohol-free version. Use sweetened dried cranberries instead of cherries, if desired" Pinot noir is my DH's favorite varietal of wine. -- posted by dicentra

Canard a L'orange (Duck With Orange)

Sat, 09 Jun 2007 23:23:52 -0400

A tempting adaptation of the favourite classic French dish. -- posted by English_Rose

Five-Spice Duck Breasts With Vegetable Sticks

Sun, 10 Jun 2007 21:31:29 -0400

Cook up a real dream of a dish with this sticky glazed duck and stir-fried vegetables. -- posted by English_Rose

Duck Cassoulet (Crock Pot)

Tue, 18 Sep 2007 22:27:22 -0400

From All Recipes. -- posted by dicentra

Marinated Duck Breast With Mango Salsa

Fri, 12 Oct 2007 03:22:26 -0400

Marinated duck breast. A quick easy and a light meal. -- posted by The Flying Chef

Oak Smoked Breast of Duck With Port Wine Reduction

Thu, 25 Oct 2007 15:51:45 -0400

This is another wonderful recipe that was served to us at the Indian Pueblo Cultural Center in Albuquerque. Richard Hetzler, who is the Executive Chef at the Mitsitam Cafe in the National Museum of the American Indian in Washington, D.C. prepared this dish. What an honor and a treat to have such a master in the house. I loved the smoky flavor of this dish. Richard says not to over smoke it and the middle of the duck should be pink. You will need 1/4 pound of oak wood chips for this recipe. I noticed that he used both dry and wet chips for this recipe. He said that soaking the chips is done to maintain a longer smoke. Zaar wouldn't let me say 2 duck breasts, so I repeated it twice. Please note: I didn't include the cooking time for the Port Wine Reduction in this recipe. You could probably prepare it ahead of time as long as you keep it warm. -- posted by Chef Joey Z.

Duck Magrets With Endives and Cranberry Sauce

Thu, 03 Jan 2008 01:59:04 -0500

French gourmet made easy and quick! It takes 30-40 minutes only! Duck meat should not be overcooked and should be slightly pink when done. -- posted by gei

Chinatown Bagel Sandwich

Mon, 07 Jan 2008 16:37:07 -0500

I love trying new sandwiches. I found this one in a UK advert for Hellmann's mayonnaise. The theme of the advertisement was different bagel sandwiches named after parts of New York City. -- posted by Sarah_Jayne

Spicy Chicken Tagine With Apricots, Rosemary, and Ginger

Sun, 13 Jan 2008 00:45:37 -0500

From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad. -- posted by Amber Dawn

Uc Vit (Sauteed Duck With Garlic and Oyster Sauce)

Mon, 04 Feb 2008 01:27:36 -0500

Recipe from my grandmother's recipe box from some restaurant in Saigon, Vietnam. The recipe says that the duck should be cooked rare or medium rare. Medium to medium well would be better. -- posted by Celticevergreen

Spiced Balsamic Duck With Plums and Couscous

Tue, 12 Feb 2008 17:48:57 -0500

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 -- posted by Aus/NZ Hosts

Duck Breast With Leek and Cranberry

Sat, 23 Feb 2008 00:42:32 -0500

French inspired Seared Duck Breast with Leeks, Cranberries and a wonderful Red Wine sauce. Fabulous served with wasabi mashed potatoes for a warm aromatic contrast. My version of a recipe from a duck supplier. Be sure to use a slightly more complex red wine such as Shiraz or Cabernet Sauvignon. -- posted by Gary #62

Duck Cacciatore'

Mon, 25 Feb 2008 22:27:45 -0500

Tim's favorite duck recipe -- posted by Chef TraceyMae

Low Gl Peanut Chicken Soup

Sun, 02 Mar 2008 21:04:48 -0500

A lovely creamy peanut chicken soup, this serves nice with a small crunchy side salad, and is Low GL, so it's very filling. 1 cup = 1 serving. This soup will also keep in the fridge for up to 3 days. -- posted by kelly in TO

Grilled Fig and Duck Salad

Sun, 13 Jul 2008 02:31:06 -0400

From the February 28, 2006 Sydney Morning Herald. -- posted by AmandaInOz

Chinese Take-Out Peking Duck With Peking Pancakes

Fri, 08 Aug 2008 16:57:03 -0400

Peking duck is a real celebration dish, usually at the center of a Chinese banquet. While the dish can be a bit laborious to prepare, we've tried to simplify the process by using duck breasts instead of a whole duck. It makes less of a mess in your oven and cuts down significantly on the prep and cooking time. This is a delicious and fun dish to serve to a group, but don't forget the napkins! From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Dan's Baja Chicken

Fri, 19 Sep 2008 19:19:51 -0400

In my many years in the kitchen, I stumbled upon this recipe in my experimentations with cooking for clients who wanted something "different." The most important part of this recipe is the marinade. Once marinated, the chicken can be broiled, grilled, fried, or cooked any other way, depending on your dietary wishes/requirements. Best served with "Party Rice" (which I will post a recipe for later ;-)), this dish also goes well with baked potatoes or Penne tossed in garlic and olive oil. -- posted by T3 Foxen

Crispy Skinned Duck With Truffled Red Currant Port Sauce and Tru

Wed, 08 Oct 2008 14:16:33 -0400

This is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum's house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 people. So you could cook extra breasts and then just up the amount of mash ingredients. -- posted by The Flying Chef

Duck With Blackberry Sauce

Wed, 19 Nov 2008 16:42:55 -0500

This is from the February 1996 issue of Bon Appetit magazine. The sauce is really delicious. -- posted by lazyme

Seared Duck Breast With Cherry-Port Sauce

Fri, 21 Nov 2008 20:01:10 -0500

So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared. -- posted by Dr. Jenny

Grilled Duck Breast With Chipotle Ranch Dressing

Sun, 30 Nov 2008 00:21:45 -0500

I found this on the Chef to Chef website. It sounds like a great salad. -- posted by lazyme

Duck Breast With Fried Apples

Tue, 02 Dec 2008 00:02:44 -0500

This recipe is courtesy of Dina Nikolaou. Found this recipe in the November 28, 2008 edition of Athens Plus magazine. -- posted by ThatSouthernBelle

Shanghai Duck Stir Fry

Mon, 08 Dec 2008 23:23:29 -0500

From a duck recipe site. -- posted by dicentra

Smoked Réveillon Duck Breast and Confit Leg

Mon, 22 Dec 2008 19:10:01 -0500

This recipe is supposedly from the Restaurant Cuvée in New Orleans, LA. -- posted by Celticevergreen

Chinese Apricot Duck on the Grill/Bbq

Mon, 29 Dec 2008 22:55:50 -0500

The apricots in this dish really cut through the richness of the duck. Serve with prepared cous cous. -- posted by English_Rose

Oriental Duck Salad

Sun, 08 Feb 2009 23:50:56 -0500

A special warm salad for sharing. This would work well as an appetizer for 4 or a main course for 2. The dressing is perfect for duck but make sure you mix it well so the honey doesn't sink to the bottom. -- posted by English_Rose

Duck in Hot and Sour Sauce

Wed, 25 Feb 2009 15:50:20 -0500

A Malaysian dish of hot and sour duck, delicious! -- posted by English_Rose

Home-Cured Duck Prosciutto

Sun, 01 Mar 2009 18:25:24 -0500

An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes using it. -- posted by S Bywater

Confit of Duck Breast and Sausage Cassoulet

Tue, 19 May 2009 16:23:18 -0400

This is a slow cooker recipe. The beans in it can cooked up to 2 days in advance. It may be cooked for 6 1/2 to 7 1/2 hours on low or 5 1/2 to 6 1/2 on high. It takes quite a bit of preparation, so it's served for special occasions. From Sunset magazine, slightly modified. Posted for ZWT 5. -- posted by Mami Janine

Duck Wraps With Apple Bacon Slaw

Sun, 02 Aug 2009 10:02:29 -0400

From Ducks Unlimited. My husband is an avid hunter so I am always looking for new duck recipes. Prep time includes time to marinade. -- posted by Tee Lee

Grilled Duck Breasts With Dried Cherry-Zinfandel Sauce

Fri, 02 Oct 2009 17:08:46 -0400

DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. It is quite easy and since it is on the grill, it required less cleanup than usual. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. We ended up running out of propane during grilling and had to finish the duck under the broiler. This worked fine. We served it with roasted asparagus. The recipe is from the Williams-Sonoma "Grilling" cookbook. Note: the recipe states that you can vary this recipe by pairing dried cranberries with Pinot Noir (instead of cherries with Zinfandel), dried peaches or apricots with Riesling or Gewurztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay. -- posted by Dr. Jenny

Duck Breasts With Shallots and Port

Mon, 02 Nov 2009 17:20:22 -0500

I first prepared this dish for my parents' anniversary one year; I had boneless duck breast, and, instead of the usual orange sauce, I tried this. It was a hit, and has appeared on several dinner party plates since then. It is not a lo cal dish. I served this with a brown and wild rice side, which had toasted pine nuts for a garnish. -- posted by cmacooks