Search

"I bought a bag of duck legs recently. There were 10 of them in a 2kg bag, all beautifully trimmed and ready to cook. Normal eaters might eat one each but we ate two and our son ate 3 of them!"

Ingredients: cinnamon, sweet chili sauce...

"I found this recipe in an old copy of Consuming Passions I bought in a thrift shop. I don’t plan to keep the book, so am storing this recipe here so I can make it soon."

Ingredients: duck breasts, hoisin sauce...

"This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry."

Ingredients: cranberries, salt & freshly ground black pepper...

"Duck Parmentier is a French classic, the classy version of 'Hachis Parmentier' (Shepherd's pie). The original recipe doesn't use Comté cheese, you can replace it by parmesan cheese or simply skip the cheese part.
Original recipe here: http://frenchcookingfordummies.com/2010/duck-parmentier-with-comte-cheese/"

Ingredients: creme fraiche, comte cheese...

"New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame."

Ingredients: fresh Italian parsley, reduced-sodium fat-free chicken broth...

"A wonderful way to prepare duck posted in response to a recipe request."

Ingredients: canned sauerkraut, garlic...

"This recipe would be good with any game meat, such as rabbit, prairie chicken or pheasant. Allow 1 to 1 1/2 pounds per person. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: heavy cream, salt and pepper...