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Homemade cherry vinaigrette serves as the duck glaze and salad dressing in this gourmet recipe. Simple ingredients make it a convenient choice for lunch or dinner. Save the duck breast skin to make cracklins.
As seen in the Food Network magazine
Created for Maple Leaf Farms by Chef Matthew Nolot Made with fresh spinach, frisée lettuce and eggs, this gourmet salad is a healthy choice for lunch or dinner. Its tangy cherry dressing is offset by sweet and spicy candied duck bacon.
Tender pulled duck meat and a dressing flavored with sherry wine vinegar make this recipe perfect for entertaining.
Bulgur wheat adds a hearty texture to this salad while mint leaves and lemon juice give it a light flavor. Since this dish can be refrigerated up to 24 hours in advance, it's great as a "make-ahead" meal or appetizer.