CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
- Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
- While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
- After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
- Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.
DUCK WITH CHERRIES AND RED WINE VINEGAR
Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a sweet-sour aspect, but fresh ginger and cayenne are added for more dimension and spark. Note: Muscovy breasts are quite lean and are best cooked rare to medium-rare (rosy); otherwise the meat will be dry.
Provided by David Tanis
Categories dinner
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. (Save meaty trimmings for making stock.) Season generously on both sides with salt.
- Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill. Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides. For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended). Bring duck to room temperature before cooking.
- Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
- Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter for 8 to 10 minutes.
- To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
- Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 13 grams, TransFat 0 grams
NEIL PERRY'S ROAST DUCK WITH CHERRIES
It's a fabulous time of year to be cooking with fruit. This twice-cooked duck is great with cherries, or you could try mango, peaches or nectarines, either sautéed or just sliced fresh.
Provided by Neil Perry
Categories Main-course
Time 1h30m
Yield SERVES 4
Number Of Ingredients 11
Steps:
- Put a duck on the chopping board and remove the fat deposits in the cavity. Cut the neck off, then remove wing tips by cutting at the first joint. Season inside and out with sea salt. Repeat with the second duck. If you have two stacking bamboo steamers, or one larger one, cook both ducks at once, otherwise, cook one at a time. Steam the ducks over boiling water for 45 minutes, not boiling the saucepan dry. If using two small steamers, halfway through, place the top one on the bottom to ensure even cooking of each duck. When the ducks are cool enough to handle, put one on a board and remove the legs. Cut the backbone out, turn over and cut the breast in half down the middle, leaving the bones attached to the breast. Repeat with the other duck. You now have four breast pieces and four legs. Preheat the oven to 220°C (200°C fan-forced). Rub the duck pieces with olive oil and sea salt. Put in a roasting tin skin-side down, cook for 15 minutes, then turn over. Pour out any excess liquid and cook for a further 15-20 minutes. The duck should be cooked and the skin crisp; remove from the oven when done. For the cherry sauce, place a pan over medium heat and add the oil and butter and cook until foaming; add the cherries, sugar and salt and cook for about 15 minutes until soft and fragrant. Remove from the heat and give a really good grind of pepper. Place the duck legs on a chopping board and separate the thigh from the drumstick. Place on the side of 4 large plates. Place the breast on the board and remove the meat from the frame, slice each breast into 4 slices, then place on each plate, fanning slightly. Spoon over the cherry sauce, drizzle with balsamic vinegar and add another grind of pepper. Serve with a crisp baby cos salad.
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE
Provided by Diane Rossen Worthington
Categories Duck Valentine's Day Father's Day Dinner Cherry Port Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
- Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
- What to drink:
- With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.
DUCK WITH CHERRY SAUCE
My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4-5 servings.
Number Of Ingredients 4
Steps:
- Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.
Nutrition Facts : Calories 664 calories, Fat 41g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 28g protein.
DUCK BREAST WITH CHERRY SAUCE
Provided by [email protected]
Number Of Ingredients 13
Steps:
- In a small saucepan heat olive oil over medium heat. Add shallot and saute until softened, about 3-4 minutes. Add garlic and saute a minute more- be careful not to burn.
- Add chicken stock, wine, preserves, cherries, balsamic vinegar, and sugar. Season with salt and pepper.
- Simmer over medium heat until mixture reduces by half and cherries are softened.
- Whisk in dijon mustard and butter. Taste and season with more salt and pepper as needed.
- Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper.
- Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more.
- Flip back to fat-side down. Cook in oven for 5-6 minutes for medium rare.
- Remove from oven and rest on a separate plate for 5 minutes before slicing.
- Serve with cherry sauce.
ROASTED DUCK WITH CHERRIES
Make and share this Roasted Duck With Cherries recipe from Food.com.
Provided by Chef Kate
Categories Whole Duck
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Remove any fat from the cavity of the duck and pierce the skin of the legs and breast with the tip of a knife or the tines of fork (helps to render out the fat).
- Season the duck well with salt and pepper inside and out and let the duck sit at room temperature for 30 minutes before roasting.
- Preheat oven to 400°F.
- Roast the duck on a rack in a roasting pan for 45 minutes, turning it from side to side every ten or so minutes and finishing with it breast side up.
- Pour off as much fat as possible (reserve it for other uses--like the best french fries there are).
- Add the cherries, the wine and the stock and roast for another 15 minutes--the duck should still be pink next to the bone.
- Allow the duck to rest 15 minutes before carving.
- To carve, remove the legs, slice the breast and reserve all the juices.
- Skim the juices again, taste for seasoning and serve the duck garnished with the cherries and the de-fatted pan juices.
Nutrition Facts : Calories 1433.4, Fat 134.3, SaturatedFat 45.1, Cholesterol 259.2, Sodium 236.5, Carbohydrate 11.8, Fiber 1.4, Sugar 9.1, Protein 40.2
ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT
Steps:
- Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
- When ready to cook the duck, preheat the oven to 375 degrees F.
- Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
- In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
- Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
- Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
DUCK BREAST WITH BLACK CHERRY SAUCE
Provided by Andrea
Time 49m
Number Of Ingredients 6
Steps:
- Heat oven up to 170°C.
- Check our side dishes from sweet potato, fried or mashed, both of them are good choice to the duck breast with black cherry sauce, but you have to make the mashed or cooked before frying off the breasts, otherwise you will not have enough time after it, and the breasts will get cold. If you choose fried sweet potato, you will have time to make it while the breasts are in the oven and resting after it.
- Make the black cherry sauce. Choose 6-8 pieces nice black cherries with stalks to set aside and pit the rest.
- Pour the port into saucepan and boil it for 4-5 minutes, until reduced by almost half.
- Add all cherries to the port with ground cinnamon, cloves, salt together and when it starts to boil again, simmer for 2 minutes.
- Remove the cherries with stalks and set apart.
- Blend the rest pitted cherries with the wine sauce together with immersion blender for 1-2 minutes until are creamy.
- Strain the sauce through on cheesecloth, muslin or a very fine colander and pour it back to the saucepan. Add whole cherries into the sauce also and set aside.
- Score the skin of the duck breasts (but not the meat) in a cross-hatch pattern. Season them with a bit of salt and pepper.
- Heat up a frying pan on medium high heat. When it is hot, lay the breasts skin side down and reduce the heat to medium. I do not use extra fat, the skin is fatty enough. Where the skin does not contact with the pan, I push it down with a tongue. I cook it for 4 minutes, until the skin is golden brown.
- Turn the breasts and cook the other side for 3 minutes.
- Place the breasts into ovenproof dish skin side down and put them into the preheated oven for 4 minutes.
- Leave them to rest for 3-4 minutes.
- Warm up the black cherry sauce with the whole cherries.
- Put your chosen side dish to the serving plate, place the breast on top and spoon the sauce around it, decorate with the whole cherries and enjoy.
DUCK WITH CHERRIES
This recipe comes from the French section of a book called Easy International Cooking. It is a quick and tasty way to serve duck.
Provided by Peter J
Categories Whole Duck
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash, dry duck and prick skin a few times with a fork.
- Cook in an oven according to directions on packet, or otherwise approximately 1 1/2 hours at 180°C.
- Ten minutes before duck is ready bring wine, orange juice, chilli and sugar to the boil in a small saucepan.
- Remove a small amount of mixture from saucepan and blend well with arrowroot to form a smooth paste.
- Return to saucepan and stir constantly until sauce boils and thickens.
- Reduce heat, add cherries and simmer for 3 minutes.
- Cut duck into serving portions, serve with sauce to one side along with vegetables of choice.
Nutrition Facts : Calories 1007.9, Fat 46.4, SaturatedFat 12.5, Cholesterol 578.5, Sodium 417.9, Carbohydrate 26.2, Fiber 2.6, Sugar 19.1, Protein 105.6
ROAST DUCK WITH CHERRIES
Roast duck with cherries is a delicious and elegant dinner dish courtesy of Vitaly Paley and can be found in "The Paley's Place Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, stir together cloves, ground star anise, and ground cinnamon. Place potatoes, carrots, onion, turnip, and sweet potato in a roasting pan large enough to hold the duck; sprinkle half the spice mixture over the pan and season with salt and pepper. Drizzle with 3 tablespoons olive oil and mix to coat.
- Rinse duck in cold water and pat dry. Rub duck all over with remaining spice mixture and 3 tablespoons olive oil; season generously, inside and out, with salt and pepper. Place duck, breast side up, on top of vegetables in roasting pan. Add neck and organs, along with thyme, bay leaves, and 2 cinnamon sticks. Cover pan tightly with parchment paper-lined aluminum foil; transfer to oven and cook for 2 hours.
- Meanwhile, in a saucepan, combine cherries, red wine, sugar, remaining cinnamon stick, and whole star anise. Place over low heat and cook until cherries are soft and wine has reduced to a syrupy consistency, about 30 minutes. Reserve about 3 tablespoons of syrup for glazing the duck. Transfer remaining syrup to a small serving bowl; set aside and keep warm.
- Carefully uncover duck and baste with pan juices. Add garlic cloves to pan and re-cover with parchment paper-lined foil. Return duck to oven and continue cooking until meat starts pulling away from the bone, about 2 hours more.
- Uncover duck and brush with reserved cherry-wine syrup. Return to oven and roast until skin is crispy and dark, rich brown in color, about 15 minutes.
- Carefully transfer duck to a large serving platter. Let stand, uncovered, while preparing the vegetables. Transfer vegetables to a large bowl. Remove meat from the neck and add to vegetables, discarding bones. Thinly slice remaining organs and add to the vegetables; mash vegetables and meat together and season with salt and pepper.
- Transfer vegetable mixture to a serving bowl and serve immediately along with duck and cherry-wine syrup.
More about "duck with cherries food"
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE RECIPE ...
From bonappetit.com
4.6/5 (61)Servings 2
- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
BARBECUED DUCK WITH CHERRIES RECIPE | GOOD FOOD
From goodfood.com.au
Servings 8Total Time 2 hrsCategory Main-Course
EASY AND ABSOLUTELY BLISSFUL DUCK WITH CHERRY SAUCE RECIPE
From slowburningpassion.com
Cuisine MediterraneanTotal Time 45 minsCategory MainCalories 582 per serving
FRENCH TONIGHT: BRAISED DUCK WITH CHERRIES - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
ROAST OF DUCK WITH TART CHERRY GLAZE RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 3 mins
CANARD AUX CERISES (DUCK WITH SOUR CHERRIES) RECIPE | GOOP
From goop.com
Servings 4Category Fruits & Nuts
CRISPY DUCK BREAST AND LEG WITH CHERRIES RECIPE - GREAT ...
From greatbritishchefs.com
Servings 4Estimated Reading Time 4 minsCategory Main
DUCK WITH CHERRIES (CANARD AUX CERISES) RECIPE : SBS FOOD
From sbs.com.au
3.6/5 (34)Servings 2Cuisine FrenchCategory Main
10 BEST DUCK WITH BLACK CHERRY SAUCE RECIPES - YUMMLY
From yummly.com
DUCK BREAST WITH FRESH CHERRY SAUCE AND ... - FOOD & WINE
From foodandwine.com
3/5 Total Time 1 hr 40 minsServings 4
- In a shallow dish, combine 2 tablespoons of the olive oil with 1 tablespoon of the thyme and the garlic and season with salt and pepper. Add the apricot halves and toss to coat. Let stand for 1 hour.
- Meanwhile, preheat the oven to 400°. In a medium saucepan, combine the apple juice, vinegar and sugar and boil over moderately high heat until slightly thickened, about 15 minutes. Add the cherries and boil until tender, about 3 minutes. With a slotted spoon, transfer the cherries to a bowl. Add the shallots to the saucepan and boil over high heat until the liquid has reduced to 1/2 cup, about 4 minutes. Return the cherries to the saucepan. Stir in the remaining 1 teaspoon of thyme and season with salt and pepper. Keep the cherry sauce warm.
- Light a grill. In a medium bowl, mix the remaining 1 1/2 tablespoons of olive oil with the lime juice and season with salt and pepper. Add the fennel and toss well.
- Grill the apricots over a medium-hot fire until lightly charred and tender, about 3 minutes per side. Transfer to a plate and keep warm.
LUXURIOUS DUCK BREAST WITH DARK CHERRIES AND TAWNY PORT ...
From homemadeitaliancooking.com
Servings 4Total Time 30 minsEstimated Reading Time 4 mins
- Remove the duck breasts from the packaging, rinse and pat dry. Season the breasts with salt and pepper on both sides.
- Place the breasts, fat side down, in a cold skillet on the stove top. Do not use a non-stick pan for correct caramelization. Turn the heat to medium and allow the fat to render out. Continue cooking over a medium-low/medium heat until the fat is caramel color and crispy, about 10 -15 minutes. Do not touch while cooking. Turn once, and cook the other side for about 3 - 6 minutes or until a digital thermometer registers 135 degrees for medium rare. Remove from pan and place on a wooden board to rest.
DUCK BREAST WITH CHERRY AND PORT SAUCE RECIPE – FRENCH ...
From luvaduck.com.au
Servings 4Category French Inspired
SMOKED DUCK WITH CHERRY SAUCE - FEED YOUR SOUL TOO
From feedyoursoul2.com
Servings 8Estimated Reading Time 5 minsCategory DinnerTotal Time 1 hr 22 mins
DUCK WITH DRIED CHERRIES AND ROSEMARY RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Calories 279 per servingServings 4
SLOW-ROAST DUCK WITH PORT & CHERRY SAUCE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Servings 4-6Category Dinner, Main Course
CRISPY ROAST DUCK WITH CHERRY SAUCE - FOODLE CLUB
From foodleclub.com
4/5 (2)Calories 683 per servingCategory Main Course
SLOW-ROASTED DUCK BREASTS WITH SPICED CHERRIES AND THREE ...
From theglobeandmail.com
Estimated Reading Time 2 mins
PAN-SEARED DUCK WITH CHERRIES | THE COOK UP | HUGH PIPER ...
From sbs.com.au
5/5 (11)Servings 2Cuisine Modern AustralianCategory Dinner
RECIPE: DUCK WITH CHERRIES AND RED WINE VINEGAR | THE ...
From seattletimes.com
Author DAVID TANISEstimated Reading Time 4 mins
DUCK BREASTS WITH SOUR CHERRIES - FOOD & WINE MAGAZINE
From foodandwine.com
Servings 12
PAN-ROASTED DUCK WITH CHERRY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Main Course
DUCK WITH CHERRIES | METRO
From metro.ca
Servings 4Total Time 2 hrs 20 mins
DUCK SALAD WITH BALSAMIC CHERRIES - IRENA MACRI
From irenamacri.com
5/5 (2)Category SaladServings 2Total Time 30 mins
COOKING WITH WINE: DUCK WITH CHERRIES IN ... - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
ROASTED DUCK WITH CHERRIES AND ROSEMARY | RECIPE | HOUSE ...
From houseandgarden.co.uk
Servings 6Category MainsAuthor Caroline BartyEstimated Reading Time 4 mins
SLOW ROAST DUCK WITH PORT AND CHERRY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Main CourseServings 4-6
DUCK BREASTS WITH CHERRIES RECIPE - D'ARTAGNAN FOODS
From dartagnan.com
DUCK BREAST WITH RICH CHERRY SAUCE RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
DUCK WITH CHERRIES - SAVEUR
From saveur.com
GORDON RAMSAY’S CRISPY DUCK WITH CHERRY GLAZE ...
From fogocharcoal.com
DUCK WITH CHERRIES | FOOD | PHAIDON
From ca.phaidon.com
DUCK BREASTS WITH BALSAMIC CHERRY GLAZE RECIPE - FOOD NEWS
From foodnewsnews.com
DUCK WITH CHERRIES | METRO
From api.metro.ca
ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT RECIPES
From tfrecipes.com
DUCK BREAST WITH CHERRIES - LOVE FRENCH FOOD
From lovefrenchfood.com
FOOD NETWORK KITCHEN - INA GARTEN'S ROAST DUCK BREAST WITH ...
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love