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Duck confit golden chantrelle mushroom and mascarpone potato ravioli

Duck Confit, Golden Chanterelle Mushroom and Mascarpone Potato Ravioli

Winner, 2001 Duck Recipe Contest, Chef Christopher Dutka

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.

Duck and white bean penne

Duck and White Bean Penne

This dish can be served warm or cold, making it great for dinner tonight or as a meal planned ahead for a busy week.