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Great as an appetizer or a main meal, these kabobs are coated in a sweet, tangy sauce made with pineapple preserves and Dijon mustard.
Grand Prize 2012 Chef Recipe Contest, Chef Andrea Spring
These sweet and spicy meatballs use Ground Duck Meat for a flavor twist and are perfect as an appetizer or tapas.
Ring in the New Year with this elegant triple duck terrine drizzled with ginger-orange honey mustard coulis and layered on crostini with duck fat infused whipped cream and a spicy black-eyed pea pesto.
Third Place 2012 Chef Recipe Contest, Executive Chef Eric Braun
Cook these lemongrass duck skewers over an open flame for nice char-grilled flavor.