This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations two days before you plan to serve the cassoulet.
Author: Paula Wolfert
I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. I thought it turned out really well with sauce really complimenting the duck. I did adjust...
Author: The Flying Chef
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
This is one of the most complicated Chinese dishes to do, because of its 4-part preparation process. Mandarin Duck is also one of the most delectable Chinese dishes you'll ever eat! Many restaurants simply...
Author: Alan Leonetti
Author: Minh Bui
Author: Alice Waters
Author: Jennifer Iserloh
This is a BH&G recipe. Duck is a favorite of my dad's, and the raspberry sauce compliments duck well.
Author: Berts Kitchen Witch
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.
Author: Christine Pham
I think by steaming duck it brings the fat content down a bit. This recipe uses steaming and roasting to cook the duck. Recipe source: The Steamer Cookbook
Author: ellie_
Make and share this Crispy Roast Duck With Lavender Honey recipe from Food.com.
Author: ratherbeswimmin
Author: Duy Pham
A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works best, but you can substitute it to whatever you fancy...
Author: Bouncepogo
Author: Orlando Murrin
Author: Emeril Lagasse
Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2 hours, not 2 days. It's a game-changer. Bonus...
Author: Hank Shaw
Roast duck goes with anything tangy; my choice is grapefruit, with fruit segments served in a sauce made with fresh ginger.
Author: MarieRynr
Author: Torben Jensen
This is a great all-round stir-fry recipe you can try with other meats: mix and match duck, chicken, pheasant, or turkey. Also good with beef, pork, or lamb. The key here is to flash-fry, not overcook....
Author: Renee Baier
Author: Roy Breiman
I prepare this on special occasions such as a romantic New Year's Eve dinner or my husband's birthday. Though I prefer tarragon, you could use basil leaves or rosemary instead. I keep it simple, serving...
Author: FlemishMinx
Author: Tom Colicchio
Duckling is a great delicacy in Tanzania and is usually served when there are special guests. The same recipe is used for other meats and is particularly good with veal and chicken. Accompaniments are...
Author: Cynna
Author: Paul Grimes
This not only looks beautiful but is a very tasty terrine. You will get raves over it. Terrines are a fair amount of work but the end result is so professional. Once you have made one or two it becomes...
Author: Bergy
Author: Michel Del Burgo
This technique for preparing your holiday duck eliminates much of the fat just under the skin. If you prefer your duck more rich and fatty, eliminate the 24-hour air drying. The sauce is also suitable...
Author: Molly53