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Third Place 2013 Chef Recipe Contest, Chef Barry Greenberg
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
Second Place 2012 Chef Recipe Contest, Chef Instructor Michael Watz
Braised duck in wine