PAN-SEARED DUCK BREAST RECIPE
Steps:
- Heat a ridged griddle pan or heavy skillet over medium-high heat. You want it hot, but not smoking. Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. You do not need any oil since the fat under the skin will quickly begin to melt. Cook for 4 minutes.
- To make the sauce (if using), place the pan back over high heat. Once hot, add the wine. Stir with a wooden spoon continuously while scraping up any residue from the bottom of the pan. Add the veal or chicken stock to the hot pan and boil until reduced by a third.
- Strain through a fine sieve into a small saucepan. Boil and whisk in the cold butter a little at a time. Taste and adjust the seasoning. Add the blackberries to warm through just before serving.
Nutrition Facts : Calories 489 kcal, Carbohydrate 14 g, Cholesterol 249 mg, Fiber 2 g, Protein 43 g, SaturatedFat 9 g, Sodium 1233 mg, Sugar 12 g, Fat 25 g, ServingSize 2 duck breasts (2 servings), UnsaturatedFat 0 g
SKILLET DUCK BREAST A L'ORANGE
This didn't last long enough for me to take a picture of...DELISH!
Provided by Jill Faucher-Ross
Categories Wild Game
Time 15m
Number Of Ingredients 4
Steps:
- 1. Preheat a large frying pan on medium high heat. Lay your Duck breasts in the pan skin and fat side down. Let cook until dark golden brown-about 5 minutes. Season with salt and pepper.
- 2. Turn your duck breasts over and let the other side cook about 2 or 3 minutes more. Remove from pan and set in warm plates to set.
- 3. keeping the heat on your pan, add the marmalade to the hot duck fat, stirring until melted, then whisk in the orange juice concentrate. Cook until thickened and slightly sticky. Serve over the duck breast. This sauce goes well with carrots, too.
SKILLET DUCK
Provided by Jacques Pepin
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 2
Steps:
- Cut each duck in half lengthwise, slicing through the carcass bones. Then cut each half duck into two pieces (the leg, and the breast with wing attached).
- Heat two large skillets or saucepans that have lids, either nonstick or heavy aluminum, until hot. Place one duck (4 pieces) skin side down in one layer in each of the hot skillets. Sprinkle with the salt, and cook over high heat for 5 minutes. Lift the pieces to dislodge them from the bottom of the skillets, then return to the skillets, skin side down.
- Add the duck necks and gizzards to the pans, cover, reduce the heat to low, and cook for 15 minutes. (The skin on the duck pieces should be very brown at this point.) Reduce the heat to very low, cover, and cook for 25 minutes. Add the livers and hearts, cover, and continue cooking for 5 minutes.
- Place the duck pieces on a large tray, and keep them warm until serving time in a 170-degree oven. Pour the fat (about 4 cups total) from the two skillets into a bowl, and reserve 1 1/2 tablespoons of it for the green salad (see recipe). Cover and refrigerate the remainder. (It can be used for up to two months for sauteeing potatoes or other vegetables.)
- There should be a residue of glaze or solidified juices in the bottom of the skillets. Add 1/4 cup of water to each skillet, and stir to melt the solidified juices. Set these drippings aside.
- Serve the pieces of duck sprinkled with the reserved drippings and with the green salad (see recipe.)
SKILLET DUCK LEGS WITH OLIVES AND ANCHOVIES
Duck has in most cases been something you eat in a restaurant. I love duck, and I love serving it at home to family and guests. I hope that this two-step method of cooking cut-up duck pieces in a big skillet or casserole will make you comfortable with cooking duck at home. First you fry the duck by itself for about an hour, slowly; the skillet takes all the fat out of the bird and melts it into a frying medium which leaves the skin golden and crispy and the meat moist, flavorful, and, amazingly, not at all greasy. In the second stage, you build a small sauce and infuse the duck with its savor. I prefer cooking just the duck legs here, as I do for the guazzetto on page 154, as they require minimal trimming and the meat stays moist through the long cooking. If your supermarket doesn't have duck legs, ask if they can order them; call a few specialty butchers or even a local restaurant provisioner if necessary. Duck legs are worth looking for, because they're not only convenient and delicious but often less expensive than whole duck. If a whole duck is all you can get, though, it will work fine in this recipe. See below for a simple cutting-up procedure.
Yield serves 4
Number Of Ingredients 11
Steps:
- Trim the excess skin and all the visible fat from the duck legs; cut the skin and fat into 1-inch pieces. Sprinkle 1/2 teaspoon of the salt on all sides of the legs.
- Pour 2 tablespoons of the oil into the pan, and set over medium heat. Arrange the legs in the pan, skin side down, and scatter all the skin and fat pieces in the spaces between them. As the fat starts to sizzle, lower the heat slightly and partially cover the skillet, leaving a gap of an inch or so for moisture to evaporate. Let the fat sizzle away, as you occasionally nudge and shift the leg pieces so they don't stick to the bottom.
- After 15 to 20 minutes, turn the legs over-the skin should be gold and lightly crisped already. Cook the legs on the flesh side for about 15 minutes, shifting them a bit, then turn them skin side down again and continue cooking for another 20 minutes-cook an hour altogether-until they are thoroughly crisp and deeply colored. Lift the leg pieces from the pan, letting fat drip off, and put them in a bowl. Carefully pour out the fat into a heat-proof container, but leave the crusty bits on the bottom and sides of the skillet. See box on uses for duck fat, which follows.
- Return the skillet to the stove; pour in 3 more tablespoons of olive oil, and set over medium heat. Stir in the garlic slices, and cook for a minute or two, until they start to sizzle. Drop the chopped anchovies in a hot spot; cook, stirring, for a minute or more-the anchovies will melt away in the oil. Now drop in the olives and stir them around, scraping up some of the browned bits in the pan as you do, for a minute or more, until they're starting to cook.
- Put the duck legs back into the pan, toss in the branches of rosemary, and get the duck cooking again, turning the legs over in the oil and seasonings for a minute or two. When everything is hot, pour the red wine vinegar in several clear spaces around the pan; toss and stir everything as the vinegar steams and the acidity cooks off. After a minute, sprinkle on another 1/4 teaspoon of salt and pour in the wine, also on hot spots, and stir for a minute, then cover the pan completely.
- Cook covered for 4 or 5 minutes over low to medium heat, then uncover and turn everything well, coating the duck with the liquid and using it to deglaze the browned bits in the pan. Taste the sauce and add salt if necessary; drizzle over a tablespoon or two of olive oil if the sauce needs more viscosity.
- Cover the pan, and cook another 4 to 5 minutes. Uncover, and give everything a final stir so the duck is well coated with thick sauce and bits of olives. If there's loose, wet sauce in the pan, cook and stir until it is thickened. But if the duck is dry and there are stuck brown bits on the pan, pour in a bit of broth to loosen things up and get the duck moist and glistening with the sauce. Remove from the heat and serve. Let the duck rest in the pan, partially covered, if you want; refresh and reheat it with a bit of broth before serving.
- To make this wonderful dish with a whole duck rather than duck legs, here's a simple way to cut it up. I suggest you have a heavy chef's knife, kitchen shears, and a small cleaver.
- Rinse and dry the duck. Save the giblets and neck for soup (or cook the neck in the skillet, as I would). Trim and cut excess skin and fat, and cut them up for the skillet.
- Grasp a wing near the body and bend it back firmly, exposing the armpit-you'll feel the connecting joint. Cut through it to remove the wing; repeat on the other side. Slice off the outside thin wing piece for the soup pile; cook the meatier wing pieces in the skillet.
- Set the breast facing up, and slice a line right down the middle, exposing the cartilage where the breast halves meet. Now cut through the cartilage and bone with your shears or knife, following your line, splitting the duck open.
- Open the breast halves and spread them apart, like opening a book, with the spine down the middle. Now cut the duck apart along the spine, chopping with the base of your knife or cleaver at the tough parts. One cut is all you need; leave the backbone attached to one of the long duck halves.
- Cut each half crosswise, dividing the breast meat from the leg meat-there's a natural dip between them.
- Now you have four big pieces, two small wings, one neck, and lots of fat and skin to fry, following the recipe.
- This skillet duck is delicious served just with cooked or grilled polenta.
- Skillet Brussels Sprouts (page 271) is a harmonious accompaniment with or without polenta.
- To serve on individual plates, arrange a whole leg, thigh and drumstick, on each plate, and top it with the pieces of olives and drops of remaining sauce. Or you can cut the leg at the joint and serve two pieces.
- If you are cooking the whole duck pieces, either serve as they are or cut in smaller pieces. Duck bones are more brittle and splinter easily, so cutting at the joints is the way to go.
- Don't discard delicious duck fat!
- You'll get almost a pound of fat with skin attached when you're trimming duck legs for this recipe or for guazzetto (page 154). Both the fat and the skin are full of flavor and easy to render, giving you a snack of delicious cracklings and a small crock of pure duck fat. Here's how:
- Cut the trimmings into rough 1/2-inch pieces and put them in a heavy-bottomed saucepan over medium-low heat. Within a few minutes, the fat will have started rendering and the skin will be sizzling. Cook slowly for 20 minutes or more, until the skin cracklings are crisp and browned all over.
- Lift out the cracklings with a spider or strainer, and toss them on a paper towel with a little salt. Pour the rendered duck fat into a heatproof bowl or small crock. (If you're not sure whether it's heat-proof, put a spoon in the crock to temper the heat.) Store duck fat in a closed crock; it will solidify and keep for a month and more. To use, just spoon into a pan; it will melt immediately, like butter. Use it as a cooking fat when frying eggs, making sauces like Bolognese, and braising meats.
- Enjoy the cracklings as a snack, or dress a soup with them. You can use them instead of bacon in a quick pasta dish, or add them to a recipe like Spaghetti with Asparagus Frittata (page 99). Also, duck cracklings are delicious tossed in a green salad, in Poached Whole Zucchini with Lemon and Olive Oil, in scrambled eggs, or kneaded into focaccia just before baking.
JACQUES'S SKILLET DUCK WITH PARSNIPS AND SHALLOTS
Provided by Julia Child
Categories Duck Vegetable Fry Sauté Dinner Parsnip Fall Shallot Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Separating the duck:
- Cut off most of the fatty flap of neck skin and reserve. Insert a sharp knife into 1 breast near the shoulder joint and slice - in a semicircle - around the wishbone. Slide your finger in back of wishbone and pry it out.
- To remove the legs, lift the duck by one leg and cut through the skin all around the thigh, including the meaty piece along the backbone, called the "oyster." Grasp the leg at the knee and pull back the thigh, to expose the joint. Cut through it and pull the leg off the carcass in 1 piece. Repeat to remove the other leg. Cut the drumsticks from the thigh pieces.
- To remove the breast halves, slice along both sides of the breastbone. Lay the duck on its side, and cut through the upper shoulder joint. Hold the carcass down by the neck with one hand, grasp the shoulder section with the other, and pull off the entire breast half, in 1 piece. Repeat on the other side. Pull out the 2 slim meaty filets that remain on either side of the breastbone.
- Chop off the wing tips. Cut around the wing on 1 breast piece to free it from the breastbone; separate the largest wing joint from the other 2. Repeat on the other side.
- You should now have 12 pieces to put in the pan: 2 large breast pieces, 2 thighs, 2 drumsticks, 2 small breast filets, and 4 wing pieces.
- Finally, trim any loose, fatty flaps of skin from the carcass, the breast, or the leg pieces.
- Frying the duck:
- Set the pan over moderate heat. Slice the reserved neck skin into 3 or 4 strips and put them in the pan to begin rendering fat. Season the duck pieces with 1/2 teaspoon of the salt and the 1/4 teaspoon pepper. When there's enough fat to film the pan bottom, lay in all the pieces, skin side down (you can push aside the strips of neck skin, but leave them in the pan).
- Raise the heat to medium-high, and cook skin side down and uncovered. The duck skin will shrink and color, and lots of fat will accumulate in the pan. Check the underside of the pieces once or twice t make sure they are not burning; lower the heat slightly if necessary. Fry until the skin on all the pieces is well browned and quite crisp; the whole process should take 20 to 25 minutes.
- Turn the heat down to low. Leave the duck pieces on their skin - they should be half submerged in fat - and strew the parsnip pieces, shallots, and garlic cloves all around them in the pan. Add the rosemary and bay leaves, and sprinkle over 1/4 teaspoon of salt. Cover the pan, turn down the heat to low, and cook for 30 minutes. Check occasionally to make sure that the duck is gently steaming; adjust the heat as necessary.
- When the duck and vegetables are tender - pierce with a sharp knife to check - turn off the heat. Immediately lift the duck and vegetable pieces from the pan with the spoon or skimmer, allowing the fat to drain, and arrange on a serving platter.
- Pour off the clear duck fat from the pan - you will have 1 1/2 cups or so - and save for other uses. Add 1 cup of water to the pan, bring to a boil, scraping with a wooden spatula to melt all the solidified juice, and pour over the duck. Scatter chopped parsley over and serve.
- A Côtes du Rhône, Syrah, or Grenache-type wine would be good with this duck.
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
Provided by Sohla El-Waylly
Categories Entree Mains Quick and Easy Quick Dinners
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
- Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.
Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Cholesterol 189 mg, Fiber 0 g, Protein 30 g, SaturatedFat 11 g, Sodium 856 mg, Sugar 3 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g
PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
More about "skillet duck food"
HOW TO COOK DUCK BREASTS - SALT PEPPER SKILLET
From saltpepperskillet.com
5/5 (2)Servings 2Cuisine FrenchTotal Time 37 mins
- Score the fat of the chilled breasts with a sharp knife into a 1/2" hatch being careful not to pierce the meat.
- Drizzle a thin layer of canola oil into a cold heavy carbon steel or cast iron skillet, then place the breasts fat side down and turn the heat on to medium. Press the breasts down so the skin fully makes contact with the pan.
- Render the fat render for about 20 minutes, or until the skin is crispy and most of the fat is rendered off.
SEARED DUCK BREAST RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hr 40 minsCategory EntreesCalories 159 per serving
- Using a sharp knife, remove the tenderloin from the underside of the duck breast and reserve for another use. Trim any ragged bits or gristle from the underside of the duck, and then turn the breast over and trim any excess fat from the edges. Pat the duck completely dry with paper towels.
- Pick the parsley leaves from the stems—you want about 2 loosely packed cups. Wash and gently dry with a clean towel.
- Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. If desired, top the duck with a fluffy pile of parsley salad. Serve immediately.
LODGE CAST IRON 8 DUCK SKILLET | LEHMAN'S
From lehmans.com
Brand LodgePrice $16.9
DUCK FAT HOME FRIES - BROWN SUGAR FOOD BLOG
From bsugarmama.com
Servings 8Estimated Reading Time 4 minsCategory Side DishTotal Time 1 hr
CAST IRON ROAST DUCK LEGS WITH POTATOES AND SHALLOTS ...
From dadcooksdinner.com
5/5 (4)Total Time 1 hr 40 minsCategory Sunday DinnerCalories 324 per serving
- Set the oven to 425°F. Season the duck legs with salt and pepper. Heat a cast iron skillet over medium-low heat for five minutes, then set the duck legs in the skillet, skin side down, and let them sear until well browned, about 10 minutes. Flip the duck legs and brown the flesh side, about 5 more minutes. Remove the duck legs to a bowl and pour off all but 1 tablespoon of the duck fat.
- Saute the aromatics: Increase the heat under the skillet to medium. Add the potatoes, toss them in the skillet to coat with duck fat, then let them sit until they brown on the bottom, about three minutes. Stir in the shallot, thyme, and parsley, and let them cook for a minute. Nestle the duck legs in the pan, skin side up, then add the chicken broth and bring to a simmer. Tightly cover the pan with aluminum foil (or a tight-fitting lid) and transfer it to the oven.
- Roast the duck: Let the pan roast in the oven, covered, for 30 minutes. then remove the foil and cook uncovered until the potatoes are cooked through and the duck reaches at least 180°F in the thickest part, about 30 more minutes.
- Serve: Remove the pan from the oven and let it cool for a few minutes, then scoop the duck legs and potatoes out with a slotted spoon and move them to a platter. Serve and enjoy!
PERFECT PAN-SEARED DUCK BREASTS - ALEXANDRA'S KITCHEN
From alexandracooks.com
4.9/5 (84)Category DinnerCuisine FrenchTotal Time 1 hr
- In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Lift the pan from the heat and pour in the vinegar. The caramel will bubble vigorously and possibly seize and harden. Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. Add the wine and star anise, if using. Simmer until the liquid reduces to thin syrup, about 10 minutes. Discard the star anise. Keep the gastrique warm over very low heat until ready to use.
- Blot the duck breasts dry. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Place the skillet over low heat and cook for 3 minutes. Increase the heat to medium, and continue cooking until the duck begins to sizzle. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes.
SKILLET DUCK RECIPE - CLAUDINE PéPIN, JACQUES PéPIN | FOOD ...
From foodandwine.com
Servings 4
- Using poultry shears, cut the duck in half lengthwise: cut along both sides of the backbone and through the breast bone; remove the backbone. Cut each half into 2 pieces so that you have 2 legs and 2 breasts with wings attached. Alternatively, have your butcher do this.
- Heat a large skillet. Add the duck pieces, skin side down, sprinkle with the salt and cook over high heat for 5 minutes. Lift the pieces so they don't stick, leaving them skin side down. Add the duck neck and gizzard to the skillet and cover tightly. Reduce the heat to low and cook until the duck skin is very brown, about 15 minutes. Turn the heat down to very low, cover and cook until the duck is tender, about 25 minutes. Add the liver and heart to the pan, and cook covered for 5 more minutes.
- Transfer the duck legs, breasts, liver and heart to a large platter and keep warm in a low oven; discard the neck and gizzard. Pour the rendered duck fat into a small bowl and reserve for another use, setting aside 1 tablespoon for the dressing on the Green Salad. Add 1/4 cup of water to the juices in the skillet and stir to dissolve them.
- If you'd like crisper duck skin, preheat the broiler. Arrange the duck legs and breasts, skin side up, on a broiling pan and broil until the skin is crisp. Transfer to plates along with the liver and heart and spoon half the reserved juices over the duck. Reserve the remaining juices.
SMOKED DUCK WITH POTATOES AND FRISéE - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 10 hrsCategory Duck + Game
- To prepare the duck, remove any giblets, reserving neck for potatoes. Rinse duck under cold water, pat dry with paper towels, and place on a rimmed baking sheet. Prick duck with a fork liberally over every surface. Let stand, uncovered, in refrigerator for 8 to 12 hours.
- Combine 1 tablespoon salt, 2 teaspoons black pepper, and pink peppercorns in a small bowl. Season inside and outside of duck liberally with the spice mixture. Insert shallot and thyme sprigs inside cavity. Truss the duck; rub outside of duck with Maggi Seasoning sauce to coat.
- Place the potatoes in a large cast-iron skillet. Drizzle with 1 tablespoon olive oil and lightly season with 3/4 teaspoon salt and 1/4teaspoon black pepper. Place sage sprigs and duck neck in skillet with the potatoes.
- Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. When the coals are glowing red and covered with a layer of fine gray ash, add 2 cups mesquite wood chips. Carefully wipe the preheated grates clean, then carefully spray with cooking spray.
PAN-SEARED DUCK BREASTS WITH RASPBERRIES | LODGE CAST IRON
From lodgecastiron.com
- Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. Place the breasts, skin side down, in a 12 Inch Skillet. Set the skillet over medium heat and cook until the skin is golden brown. Carefully pour off as much of the fat as possible and refrigerate in a tightly covered container for a future use (like browning potatoes).
- Turn the breasts over, skin side up, and place the skillet in the oven. Cook the duck to your desired degree of doneness, 8-10 minutes for medium rare. Transfer the duck breasts to a warm platter to rest at least 5 minutes. The breasts may then be sliced or left whole to serve.
- Meanwhile, return the skillet to medium heat, add the raspberries, and cook just until they are beginning to burst, about 1 minute or less, depending on their ripeness. Sprinkle them with the vinegar and sugar and toss to blend. Add a little water to deglaze the pan, scraping up the tasty browned bits from the bottom of the skillet. Pour over the duck breasts to serve.
MOVE OVER CHICKEN—SLICED DUCK BREAST IS IN TOWN · FAITH ...
From foodschmooze.org
3.6/5 (5)Servings 4Cuisine American, AsianCategory Main Course, Main Dish
SKILLET TENDERLOIN AND DUCK FAT POTATOES - ETALK
SKILLET DUCK BREAST WITH BLOOD ORANGE, RED WINE REDUCTION ...
From strictlydelicious.wordpress.com
Servings 1Estimated Reading Time 3 mins
SKILLET-SEARED THAI DUCK SALAD RECIPE - SAVORING TODAY
From savoringtoday.com
Estimated Reading Time 2 mins
POTATOES FRIED IN DUCK FAT | à L'AMéRICAINE
From alamericaine.wordpress.com
Estimated Reading Time 4 mins
THE CRISPIEST DUCK FAT POTATOES! - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 9Servings 8Cuisine American, FrenchCategory Side Dish
SKILLET-COOKED DUCK BREAST WITH BEETS AND WATERCRESS ...
From insanerecipes.wordpress.com
Estimated Reading Time 4 mins
SKILLET DUCK WITH RED OAK SALAD - ESSENTIAL PEPIN
From ww2.kqed.org
Estimated Reading Time 3 mins
DUCK BREAST WITH BLACKBERRIES AND PORT WINE SAUCE
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
Servings 6Total Time 25 mins
GET COOKING: HOW TO MAKE HOMEMADE CONFIT OF DUCK, GHEE
From denverpost.com
Author Bill St. John
LODGE WILDLIFE SERIES 10.5" CAST IRON SKILLET W MOOSE ...
From walmart.com
5/5 (81)Availability In stockBrand Lodge
LODGE WILDLIFE DUCK SKILLET - 8-IN. L5SKWLDKCN | RONA
From rona.ca
Brand LODGE
WHAT IS A SKILLET PAN, A FRYING PAN & SAUTé PAN?
From twokitchenjunkies.com
Estimated Reading Time 6 mins
SKILLET DUCK LEGS WITH OLIVES AND ANCHOVIES - PLAIN.RECIPES
From plain.recipes
R/FOOD - [HOMEMADE] GRASS FED RIBEYE SEARED WITH DUCK FAT ...
From reddit.com
FRY YOUR LATKES IN DUCK FAT FOR A TRUE HANUKAH TREAT
From lifehacker.com
14 DUCK COOP IDEAS | COOP, CHICKENS BACKYARD, CHICKEN DIY
From pinterest.com
THE JOY OF AN ITALIAN MEAL | OLIVIERI®
From olivieri.ca
SKILLET DUCK WITH RED OAK SALAD | KQED
From kqed.org
DUCK FAT POTATOES SKILLET - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SKILLET DUCK LEGS WITH PARSNIPS à LA JACQUES RECIPE | EAT ...
From eatyourbooks.com
HOW LONG DOES DUCK LAST IN THE FRIDGE? - BEST ELECTRIC ...
From electricskilletguide.org
PAN VS. SKILLET FOR DUCK BREAST QUESTION : COOKING
From reddit.com
WHAT DOES DUCK TASTE LIKE? ALL YOU NEED TO KNOW! - BEST ...
From electricskilletguide.org
WILD DUCK BREASTS STOCK PHOTO. IMAGE OF KITCHEN, FOOD ...
From dreamstime.com
PAN ROASTED DUCK BREAST RECIPE - FOOD NEWS
From foodnewsnews.com
DUCK BREASTS WITH WHISKY GLAZE - CANADIAN LIVING
From canadianliving.com
SUGAR-AND-SPICE SKILLET-ROASTED DUCK BREASTS - G-FREE FOODIE
From gfreefoodie.com
WOOD DUCK SKILLET MAC & CHEESE | VIRGINIA DWR
From dwr.virginia.gov
EASY SKILLET MAIN DISHES | RECIPES, DINNERS AND ... - FOOD COM
From foodnetwork.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