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
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
The duck breast with cherry chutney recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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
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!
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
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
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
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
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