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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.
This recipe comes from Sara's cookbook "Home Cooking 101," Oxmoor, March 2016. By Sara Moulton for Sara's Weeknight Meals.
Make dad's day extra special with duck bacon corn cakes and confit drizzled with bourbon maple sauce with a chipotle kick. Works as a main dish or serve on smaller corn cakes for a tasty appetizer.
Student Finalist 2017 Chef Recipe Contest, Richard McGunigale, Nashville State Community College, Nashville, TN
Heartland Duck Roasted Butternut Squash & Brussels Sprouts Pain Perdu with Bourbon Leek Beurre Blanc
Finalist 2017 Chef Recipe Contest, Chef Michael Watz, Watz Your Culinary Professor, Evanston, IL
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.