The best way to cook duck breast is to pan-sear it in a skillet. From orange-fennel to cabernet, these easy duck breast recipes come with flavorful pan sauces that you can stir up in a flash.See Popular Duck Breast Recipes
The presentation of this duck main dish is as lovely as it is good to eat. Slices of duck breast are layered over fresh baby spinach and pears. then topped with walnuts and vinaigrette.
You can dress up this dish by adding a few dried figs, if you like. Trim off the stems and, depending on their size, halve or quarter them. Soak the figs in the sherry for 10 minutes and then drain them, reserving the sherry. Add the sherry as directed and add the figs to the sauce along with the broth.
To complement Long Island wines, Katie Lee turns to a classic Long Island ingredient, duck. She coats the meat with her favorite spice rub -- a blend of coriander, chile powder, and cumin -- then cooks it on the grill until the skin gets crispy.
If ripe fresh apricots are available, you can use them instead of peaches.
Stew is the perfect make-ahead main dish. Serve this recipe with Israeli couscous, available in most grocery stores and specialty food stores.
Pecan-coated goat cheese and a sweet and fruity dressing make this main-dish salad irresistible. This one-dish meal is perfect with bread.
Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.
Inspired by Behroush Sharifi's spices and by tagine blends from Morocco, New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper and sugar to sprinkle on the duck breasts. The spices provide terrific aromas, while the sugar gives the meat a burnished crust in under 10 minutes of cooking.
Creamy mashed potatoes finish off this hearty main-dish soup.
Here we pair a luscious strawberry-fig sauce with grilled duck for a simple yet elegant main dish. Serve with rice pilaf and grilled vegetables.
Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress.
This recipe calls for quartered oranges and orange vinaigrette dressing which gives this salad main dish a sweet, fruity taste. If you prefer, substitute duck breast for the turkey.
"I believe there was never such a goose!" said Bob Cratchit, surrounded at the holiday table by his smiling clan in Charles Dickens's A Christmas Carol. Roast goose is oh so very Victorian, but its rich flavor has played a part of major feasts since ancient times (the Celts, it is said, included goose in their celebrations and rituals).
Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.
Thai green curry paste is a quick trick for turning a simple dish into an exotic concoction. Go easy on the spice mixture at first--it's kickin' hot. Once you get the hang of it, you can adjust it to your taste. Make It a Meal: Enjoy this saucy curry with rice noodles or brown basmati rice and a glass of sparkling wine.
Make these roasted duck breasts, seasoned with five-spice powder and redolent with aromatic oranges, the centerpiece of a chic dinner. You may be surprised to know that without the skin, duck is a great healthy choice, with no saturated fat in a 3-ounce serving. Starting duck breasts in a cool skillet, then heating, renders off most of the fat with less mess.