You need a vigilant eye to keep the duck out of constant flare-ups, but it's rewarded with a crisp skin and juicy meat. The spiced-rubbed breast is finished with an orange-blackberry glaze.
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Duck breasts are simple to prepare, but always feel like a treat. The combination of a simply seasoned duck breast with a fresh warm apricot compote makes this an extremely simple Sunday Supper that feels like a feast. Serve this with a light rosé, and simple steamed brown rice and a big salad.
While a run-of-the-mill club sandwich might not be something to get worked-up over, the version served at Blue Ribbon certainly is. Dry, bland turkey is replaced with seared duck breast, crisp and perfectly seasoned on the outside, moist and medium-rare within. A slightly sweet and cinnamony Raisin Walnut Bread takes over for bland white bread, and a homemade Olive Oil Mayonnaise brings the sandwich all together.
"What's most surprising about this stir-fry is the lack of any gloopy sauce." I think this is the third time I've checked out Fuschia Dunlop's Revolutionary Chinese Cookbook from the library. I've been wanting to conquer every recipe for a...