Recipezaar: Duck Breasts,Oven recipes

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 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^

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 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

Low-Fat Chicken Pot Pie

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

-- posted by Audrey M

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 Tasty Tidbits

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

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

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

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

Cooking Light's Seared Orange Duck Breast

Mon, 25 Jan 2010 11:29:29 -0500

This is from Cooking Light, 2006. I've used duck legs and it works just fine. I also add Chinese five spice to the duck with the orange zest and garlic. And sometimes, I turn it into a drunken duck by adding a tablespoon or so of Grand Marnier to the sauce while I'm reducing it. I serve this beautiful dish with whipped sweet potatoes (with orange zest, cream cheese and Chinese five spice powder) and roasted green beans with shallots. This pairs nicely with a sweet to semi-sweet white wine. Enjoy! -- posted by RockChalkChick