Recipe Search: duck breast
Recipe adapted from Chef Kirk Brooks, 2nd place winner in the 1995 Maple Leaf Farms Chef Recipe Contest.
Delicious duck breast and tangy BBQ sauce are the perfect option for a summer cookout.
Chef David Albert, Honorable Mention in Maple Leaf Farms 1995 Chef Recipe Contest
Honorable Mention Salad Winner 1996 Chef Recipe Contest, Chef Carrie Nahabedian
Honorable Mention, 1997 Chef Recipe Contest, Chef Kirk Brooks
Entree, Winner 1999 MLF Recipe Contest, Chef Ron Hall
Salad, Winner 2000 MLF Recipe Contest, Chef Luis Samanica
Appetizer, Winner 2000 MLF Recipe Contest, Chef Murray Hall
Grand Prize Winner, 2002 Student Chef Recipe Contest, Chef Liu Jaing
Great for a Mediterranean Tapas Party
So easy to make right in your slow cooker!
This Civet de Card, or duck stew, features a hearty sauce and slow-cooked duck breasts
The robust combination of duck with the flavors of sweet potatoes and apples will be a welcome addition to your holiday table.
Make this popular Asian dish right at home. Baste the duck with the sweet and sour sauce during the last few minutes of cooking for best results.
Create a light, airy dish with this sauce made from champagne, pears, mint, orange juice and lime juice.
The duck stock and liqueur balance the flavors in this sauce with just a hint of lime. Serve with rice or a salad.
Cook mouth-watering duck breasts entirely in the oven using the broiler. Serve wild rice on the side for a delicious dinner entrée.
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