This is a massive Oliver family favourite - everyone loves building their own pancakes and roast duck is such a treat. I get my pancakes from a Chinese...
Author: Jamie Oliver
Juicy pan-fried duck breast pairs an absolute treat with spring's bounty of asparagus, new potatoes and peas. With best flavour friends chilli, mint and...
Author: Jamie Oliver
Duck works brilliantly with Asian flavours. The simple steamed greens, crispy chilli, ginger and garlic, and the tangy dressing provide the perfect backdrop...
Author: Jamie Oliver
Author: Jamie Oliver
The gamey richness of duck provides the perfect contrast to sweet apples and tangy cider. Cooked for hours in the oven, this cassoulet is a meltingly good...
Author: Abi Fawcett
The duck breast with cherry chutney recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
Spiked with crispy bacon, rosemary and spinach, these creamy beans are a great match for a crispy-skinned duck breast. A delicious comforting dinner, on...
Author: Jamie Oliver
This is a perky little duck dish that I make every year for Christmas and Thanksgiving.
Author: Monica
This is a perky little duck dish that I make every year for Christmas and Thanksgiving.
Author: Monica
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...
Author: CHEF FABULOUS!
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...
Author: CHEF FABULOUS!
Duck breast. Pan seared, then roasted with garlic and rosemary.
Author: silvertail
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's...
Author: Chef John
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's...
Author: Chef John
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Author: Allrecipes Member
I love to barbeque everything. I searched far and wide for a recipe on how to grill a whole duckling on the grill and found nothing. So, I came up with...
Author: Tina
A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries and raspberries. Roasted potatoes sprinkled with...
Author: Phil
You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.
Author: seattlelove
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Author: Allrecipes Member
Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned...
Author: rmdalrymple
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's...
Author: Chef John
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Author: Wynne
You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.
Author: seattlelove
You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.
Author: seattlelove
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Author: Allrecipes Member
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Author: Allrecipes Member
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Author: Allrecipes Member
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's...
Author: Chef John
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's...
Author: Chef John
Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned...
Author: rmdalrymple
Duck breast. Pan seared, then roasted with garlic and rosemary.
Author: silvertail
Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned...
Author: rmdalrymple
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks...
Author: brujakitty
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Author: Allrecipes Member
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Author: Allrecipes Member
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's...
Author: Chef John
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's...
Author: Chef John
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's...
Author: Chef John
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Author: Allrecipes Member
Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe!
Author: KAYLEEW
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Author: Spencer Serena
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's...
Author: Chef John