Main Course Recipes and Menus

4 results
Narrow Results You've Selected: Main Course Recipe Braise Duck Remove all Source Saveur (4) Difficulty Medium (3) Cuisine French (2) Asian (1) Season Fall (4) Winter (4) Occasion Christmas (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Duck"; var omni_prop8 = "Course:Main Course,Topic:Recipe,Technique:Braise,Main Ingredient:Duck"; var omni_pageName="saveur:"+omni_prop12; 09/15/2010 How to Choose the Right Duck for Cooking An explanatory guide on different types of ducks to use for cooking. Issue #132 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 08/30/2005 Duck with Peas This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly. Issue #59 01/26/2007 Braised Duck Legs with Mustard Greens and Bok Choy This dish offers an intriguing contrast between the richness of the duck and the earthiness of the greens. Issue #5

SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.

Search Recipes & More