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Duck breasts in croute

Duck Breasts in Croute

Duck Breast topped with apricot and fig compote stuffed inside puffed pastry, drizzled with sauce and served with creamy potatoes.

Grilled duck with currant sauce and red cabbage salad

Grilled Duck with Currant Sauce and Red Cabbage Salad

Grilled skinless duck breast on top of a red cabbage salad, topped with currant sauce.

Confit duck salad with gaufrette potato crisps

Confit Duck Salad with Gaufrette Potato Crisps

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.

Poached pear duck salad with orange apple cider vinaigrette

Poached Pear Duck Salad with Orange Apple Cider Vinaigrette

Duck Leg confit and goat cheese atop a poached pear, swimming in bright citrus flavors seasoned with cloves, cinnamon and allspice.

Baked duck breast with champagne pear sauce

Baked Duck Breast with Champagne Pear Sauce

Create a light, airy dish with this sauce made from champagne, pears, mint, orange juice and lime juice.