Recipes with duck breasts
10 recipes
Risotto with Chicken Livers, Citrus Zest & Duck Breast
Mouth watering citrus chicken liver risotto.
Paperbark Smoked Duck with Lllawarra Plum Sauce
Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.
Duck Miramonte
An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.
Roast Duck Breast with Sage & Onion Puree
Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.
Pan-fried Smoked Duck Breast with Raspberry Vinaigrette
Smoked duck breasts crisp skin-side down in a hot skillet, then get glazed with raspberry vinaigrette spiked with hot sauce, honey, and fresh raspberries for an elegant 15-minute dinner.
Duck with Raspberry Sauce
Broiled duck breasts marinated in black raspberry preserves, mustard, lime, soy sauce, and caraway seeds. Sliced thin and drizzled with a fruity, tangy sauce that screams date night.
Apricot Grilled Duck Breasts
The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.
Duck Breast Louisiana Style
Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.
Duck Liver Terrine
A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.
French Pate
Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.
Mouth watering citrus chicken liver risotto.
Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.
An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.
Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.
Smoked duck breasts crisp skin-side down in a hot skillet, then get glazed with raspberry vinaigrette spiked with hot sauce, honey, and fresh raspberries for an elegant 15-minute dinner.
Broiled duck breasts marinated in black raspberry preserves, mustard, lime, soy sauce, and caraway seeds. Sliced thin and drizzled with a fruity, tangy sauce that screams date night.
The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.
Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.
A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.
Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.
