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45 results NEW: Featuring the "Best of the Web"
Narrow Results You've Selected: Duck Remove all Source Saveur (41) Chow (1) Eat Blog Sleep (1) The Wooden Spoon (1) Whisk:A Food Blog (1) Difficulty Medium (23) Easy (16) Hard (6) Course Main Course (33) Appetizers (10) Soups & Stews (2) Condiments and Sauces (1) Salad (1) Show all... Side Dish (1) Cuisine French (19) American (10) Chinese (4) Italian (2) Other (2) Show all... Spanish/Portuguese (2) Asian (1) English/Scottish (1) German (1) Southern/Soul Food (1) Thai (1) Season Winter (29) Fall (25) Summer (5) Spring (2) Occasion Christmas (1) Cocktail Party (1) Thanksgiving (1) Technique Saute (17) Roast (14) Bake (10) Chill (6) Marinate (5) Show all... Braise (4) Slow Cook (2) Steam (2) No Cook (1) Poach (1) Stir-Fry (1) Topic Recipe (45)	10/28/2009 Seared Duck Breast Simple and straightforward, this recipe for duck breast couldn't be easier. It showcases the duck's natural savory flavors without any fuss. Does Not Apply Source: The Wooden Spoon 09/08/2009 Duck and Cointreau Pate This creamy duck pâté screams to belong to a picnic spread. Pack it along with some crusty bread and a bottle of wine, and you've got the perfect combination for an early autumn outing. Continue... Does Not Apply Source: Eat Blog Sleep 07/13/2009 Rossini Burger This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles. Issue #122 Source: Saveur 07/01/2009 Slow Cooker Duck Confit Duck confit sounds daunting, but in this easy version, the dish cooks itself. Does Not Apply Source: Chow 01/05/2009 Cassoulet The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. Issue #117 Source: Saveur 11/10/2008 Duck Pâté Patience is the key to making this flavorful pâté. Issue #116 Source: Saveur 11/04/2008 Braised Duck with Turnips The origins of this popular French dish are believed to date back to the Roman gourmand Apicius. Issue #63 Source: Saveur 07/21/2008 Duck Breast with Brandied Fig Sauce Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy. Issue #113 Source: Saveur 06/11/2008 Roast Duck with Glazed Turnips From Whisk Blog Does Not Apply Source: Whisk:A Food Blog 01/28/2008 Broad Noodles with Duck Sauce This recipe is for a unique pasta dish using a delicious and rich duck sauce. Issue #92 Source: Saveur « Previous \| 1 2 3 4 5 \| Next »