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

Duck With Cherries and Red Wine Vinegar

NYT Cooking: Classic French duck dishes, like Caneton aux Cérises (roast…

The Best Way to Roast a Duck (Hello, Crispy Skin!) - could use this how to guide for different roast duck recipes (I wonder how you have to adjust it for turkey or chicken)

The Best Way to Roast a Duck (Hello, Crispy Skin!) - could use this how to guide for different roast duck recipes. Doing duck for thanksgiving

The Best Way to Roast a Duck (Hello, Crispy Skin!) - could use this how to guide for different roast duck recipes (I wonder how you have to adjust it for turkey or chicken)

The Best Way to Roast a Duck (Hello, Crispy Skin!) - could use this how to guide for different roast duck recipes (I wonder how you have to adjust it for turkey or chicken)

Amazing recipe for duck legs with a black cherry sauce. Perfect for valentine's day celebrations.

Amazing recipe for duck legs with a black cherry sauce. Perfect for valentine's day celebrations.

Why Duck is the New Steak (+ a Recipe for Duck Teriyaki)  on Food52

How to Cook Duck Breasts - Cooking Tips and Tricks

Why Duck is the New Steak and a Recipe for Duck Teriyaki.How to Cook Duck Breasts - Cooking Tips and Tricks

A cross between a roasted chicken and peking duck, this recipe is for days when you have that craving for peking duck but chicken is all you have to work with.

Oven Roasted Five Spice Peking Chicken

Duck Sauce-This super easy recipe for Duck Sauce is so versatile and can be used for so much more than a dip for egg rolls. Try using it as a glaze for chicken or a pork tenderloin, a dip for cocktail meatballs, or even as a garnish on a holiday cheeseboard.

Duck Sauce

Duck Sauce-This super easy recipe for Duck Sauce is so versatile and can be used for so much more than a dip for egg rolls. Try using it as a glaze for chicken or a pork tenderloin, a dip for cocktail meatballs, or even as a garnish on a holiday cheeseboard.

This amazing barbecue recipe for Duck Breast Pastrami was submitted by 2013 BBQ Person of the Year and Pitmaster of Lockhart’s BBQ in Royal Oak, MI Steve Coddington. We hope that you enjoy this amazing recipe! Also of Interest: Smoked Bacon Wrapped Onion Rings w/ Sriracha Mayo Dipping Sauce BBQ Pitmasters Tips on how to Make Perfect …

This amazing barbecue recipe for Duck Breast Pastrami was submitted by 2013 BBQ Person of the Year and Pitmaster of Lockhart’s BBQ in Royal Oak, MI Steve Coddington.

My Homemade Chicken Apple Sausage recipe is an easy way to make your own fabulously fresh sausage at home ~ it freezes beautifully, too, so be sure to make extra so you can enjoy it anytime ~ theviewfromgreatisland.com

My Homemade Chicken Apple Sausage recipe is an easy way to make your own fabulously fresh sausage at home ~ it freezes beautifully, too, so be sure to make extra so you can enjoy it anytime ~ theviewf (Winter Chicken Meals)

Duck a l'Orange - cuisine made its debut in America thanks in part to this recipe for seared duck breast glazed with sweet orange sauce.

An Easy Classic French Duck a l'Orange

French cuisine made its debut in America thanks in part to this famous duck a l'orange recipe for seared duck breast glazed with sweet orange sauce. This sophisticated dish is a wonderful addition to party menus and romantic dinners.

Duck a l Orange - The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).

Duck À l’Orange

Duck a l'Orange---he recipe for this classic French dish is based on one in James Peterson's Glorious French Food.

The orange sauce is the classic French sauce for this famous recipe, which is served over quickly sauteed duck breasts.

An Easy Classic French Duck a l'Orange

The orange sauce is the classic French sauce for this famous recipe, which is served over quickly sauteed duck breasts.

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