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Duck Purloo

Author: Dickie Reynolds

Chinese duck with pancakes

Make and share this chinese duck with pancakes recipe from Food.com.

Author: Maria ONeill

Duck Au Vin

Coq au Vin, made with chicken legs is a long-standing favorite. This version with duck is richer. It can be frozen for up to 3 months. Time does not include...

Author: English_Rose

Warm Salad of Duck with Sesame and Ginger

Preserved stem ginger is one of my favourite ingredients and is very tasty combined with the sesame flavour. The duck can be replaced with an equivalent...

Author: MarieRynr

Steamed and Roasted Whole Duck

Make and share this Steamed and Roasted Whole Duck recipe from Food.com.

Author: kiwidutch

Chinese Duck Sausage Patties

Make and share this Chinese Duck Sausage Patties recipe from Food.com.

Author: foodart

Roasted Duck With Quince and Syrup

From Kerasma's Fall 2006 Gourmet Greek Traveler. Recipe created by David Tsirekas, Owner-Chef, Perama, Sydney.

Author: ThatSouthernBelle

Roasted Duck Spring Rolls

Make and share this Roasted Duck Spring Rolls recipe from Food.com.

Author: foodart

Strawberry orange duck salad

petitfour has 2 great duck confit recipes here and either one of them will work well with this salad

Author: chia2160

Szechuan Peppercorn Pancakes

Make and share this Szechuan Peppercorn Pancakes recipe from Food.com.

Author: Chuck Hughes

Vincent and Mary Price Chinese Style Purple Plum Duck

From the vintage cookbook "Come into the Kitchen Cook Book" (1969) by Mary and Vincent Price comes an old Chinese style recipe that seems to have been...

Author: Julesong

Tony's Duck Confit

Make and share this Tony's Duck Confit recipe from Food.com.

Author: StevenHB

Balsamic Duck Breasts and Asparagus Purée

This makes a lovely dish for guests and looks like a lot more work than it actually is. I cook mine longer as I prefer mine cooked through.

Author: chia2160

Duck Breast Salad

Make and share this Duck Breast Salad recipe from Food.com.

Author: southern chef in lo

Tony Chachere" Long Island Duck

Long slow cookingalong with the bastings is the secret to producing a moist duck with all the fat cooked off the bird. It is one of my favorite recipes...

Author: Bergy