If you wish to impress guests, try this recipe. It's a classic recipe and it is NOT difficult to make. The ingredients are freely available. Just keep...
Author: Zurie
Make and share this Lacquered Duck in Mandarin Pancakes recipe from Food.com.
Author: JackieOhNo
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...
Author: Terese
Make and share this Roasted Duck With Licorice Merlot Sauce recipe from Food.com.
Author: dicentra
Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2...
Author: Hank Shaw
Well it's one of the must of the French gastronomy and will be on most of the Christmas table families. It's very easy but we warn you to handle the liver...
Author: Jeffo french
Make and share this Fig and Duck Prosciutto Salad recipe from Food.com.
Author: Chuck Hughes
Phead = Spicy; Ped = Duck; Yang = Roast Roasted duck with red curry is a meal the Thai people usually have only on special occasions. You can find fresh...
Author: Big John
Make and share this Duck with Sour Cherry Glaze recipe from Food.com.
Author: Dreamgoddess
Make and share this Duck Breast With Braised Fennel and Golden Raisins recipe from Food.com.
Author: Chef amfox
Make and share this Smoked Duck Potstickers With Orange-Chile-Plum Sauce recipe from Food.com.
Author: lazyme
This creamy duck spaghetti is the perfect blend of a well-rounded pasta with the rare twist of duck.
Author: Bistrocrate
Make and share this Chinese Roast Duck Fried Rice recipe from Food.com.
Author: foodart
Make and share this Duck Breast in a Salt Crust recipe from Food.com.
Author: Missy Wombat
Author: Molly Stevens
Make and share this Peanut Butter and Jelly Foie Gras recipe from Food.com.
Author: Chuck Hughes
Author: Molly Stevens
Good on lettuce wraps, or simply served with rice. When the duck is done, it will still be slightly pink.
Author: Tuck Burnette
Author: Stéphane Reynaud
After 40 years of recipe writing about other more elegant ways of serving duck I have now returned to this, the original recipe. If you think halfway to...
Author: Melissa Roberts