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Narrow Results You've Selected: Recipe Duck Saveur Main Course Saute Remove all Difficulty Medium (10) Easy (2) Hard (1) Cuisine French (5) American (2) Spanish/Portuguese (2) English/Scottish (1) German (1) Show all... Italian (1) Southern/Soul Food (1) Season Fall (9) Winter (9) Summer (1) Occasion Christmas (3) 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 = "Technique:Saute"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Duck,Source:Saveur,Course:Main Course,Technique:Saute"; 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 09/14/2010 Duck À l’Orange The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002). Issue #132 01/05/2009 Cassoulet The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal. Issue #117 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 11/06/2007 Braised Duck Legs with Rutabagas Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish. Issue #107 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 02/13/2007 Duck Breast in Brandy Sauce with Truffles and Mushrooms From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles. Issue #78 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 10/18/2000 Mayhaw-Veneered Duck Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham. Issue #43 10/23/2000 Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras. Issue #35 03/08/2007 Rice with Duck and Turnips We discovered this traditional rice dish while researching paella in Valencia. Issue #32 03/19/2002 Beluga Lentils with Roasted Duck After discovering these lentils, food author Colette Rossant created this dish. Issue #18 09/06/2007 Foie Gras with Green Grapes The tartness of the grapes in this preparation offsets the richness of the liver. Issue #9 02/06/2007 Venison with Seared Foie Gras This dish is typically made with fresh wild venison, but domestic venison makes a fine substitute. Does Not Apply