Cassoulet is a classic French dish that isn’t difficult to make but does take a bit of planning. This version uses duck confit and dried beans. The duck confit can be made ahead of time but you can also just purchase the duck confit legs already made from an upscale grocery store if you wish.
A thoroughly decadent twist on a classic Nicoise salad – and duck works surprisingly well with the traditional tuna accompaniments, too! A few tips to making this a real winner – keep the egg yolks moist and soft, the vegetables crisp and tender and don’t overcook the duck! This is all about moist and flavorful ingredients coming together for a simple yet exotic experience.
This elegant and sophisticated spin on Duck L’Orange offers a complex combination of sweet, savory, and sour flavors over rich, meaty duck breasts. The candied kumquats may be made several days ahead.
Duck breast eats like steak but has the calories and fat of lean poultry. The sauce brings out the rich meaty flavor of the duck while adding a tangy sweet element to the dish.
Tender Muscovy duck breasts are cooked to golden brown, then basted in warm butter that is infused with bay leaves.
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