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Duck Breast topped with apricot and fig compote stuffed inside puffed pastry, drizzled with sauce and served with creamy potatoes.
Grilled skinless duck breast on top of a red cabbage salad, topped with currant sauce.
1999 Grand Prize Winner, MLF Recipe Contest, Chef Paul Beppler Crisp, bright apple salad with pickled chanterelles, flavorful duck leg confit drizzled with parsley oil and sun-dried tomato oil, topped with crunchy gaufrette potato crisps.
Duck Leg confit and goat cheese atop a poached pear, swimming in bright citrus flavors seasoned with cloves, cinnamon and allspice.
Create a light, airy dish with this sauce made from champagne, pears, mint, orange juice and lime juice.