|
40 recipes
Breast of Duck with Port Sauce
balsamic vinegar, all purpose flour, dried cherry, dried cherry and 21 MORE
Duck with Port-Cherry Sauce
beef stock, breasts halves, butter, sherry, cornstarch, soy sauce and 4 MORE
Roast Duck with Port-Garlic Sauce
water, garlic cloves, soy sauce, dijon mustard, butter, ruby port, duck, onion and 7 MORE
Roast Duck With Port-Garlic Sauce
water, large garlic cloves, soy sauce, dijon mustard, butter, ruby port, duck and 8 MORE
Roasted Peking Duck with Pomegranate Sauce
duck, unsalted butter, port wine, chicken stock, vegetable oil and 12 MORE
Seared Duck Breast With Cherry-Port Sauce
dried cherries, unsalted chicken stock, salt, glace, shallot, unsalted butter and 3 MORE
Duck Breasts With Cherry Port Sauce
honey, orange juice, black pepper, rhubarb, sugar snap pea, shallot and 8 MORE
Pistachio Duxelle Stuffed Duck Roulade with a Dijon Mustard Cream Sauce
port wine, breast, dijon mustard, button mushrooms, butter, toast, minced garlic and 12 MORE
Pan-Seared Foie Gras with Figs and Port Wine Sauce
shallots, foie gras, butter, black mission figs, black pepper, port wine and 13 MORE
Fried Duck Confit with Blueberry Sauce
minced garlic, thyme, black pepper, kosher salt, port wine, confit duck legs and 20 MORE
Cinnamon Scented Duck on Cherry Sauce
syrup, fresh thyme, breasts, ground cinnamon, black cherries, balsamic vinegar and 2 MORE
Seared Duck Breast With Plums and Port
black pepper, kosher salt, chicken broth, black pepper and 10 MORE
Roast Duck Breast with Balsamic and Apricot Sauce
unsalted butter, shallot, brandy, boneless duck breast, dried apricot and 4 MORE
Roasted Duck Breasts with Wild Mushroom Stuffing and Red-Wine Sauce
minced garlic, celery root, dry red wine, coarse salt, coarse salt and 15 MORE
Duck Breast With Cherry Sauce
olive oil, port wine, sweet cherries, salt, shallots and 3 MORE
Sauteed Duck Breast with Rhubarb Cherry Sauce
rhubarb, arrowroot, tawny port, duck, chicken stock, black pepper, shallots and 1 MORE
Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce
grapeseed oil, five spice, chives, sel gris, chervil, sea scallops and 4 MORE
|