Duck3 Muscovy ducks, ... Toast walnuts and pecans and set aside (see directions for toasting pecans in recipe for salad). In a large sauté pan, melt 4 tablespoons butter over medium heat.

1 tablespoon kirsch or cognac. 1. Trim excess fat from duck breasts, leaving a ¼-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) ...

Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife. 5. Transfer duck legs to low baking dish ...

We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, step-by-step video tutorials and blogs. ... 1 Muscovy duck breast; 300 ml (3 tbsp) reduced duck stock; ...

2 tbsp granulated sugar. 1 tbsp dark brown sugar. ½ cup freshly squeezed orange juice. 2 tbsp red wine vinegar. 1 tsp freshly squeezed lemon juice. 2 cups chicken stock ...

There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that cooked duck breast this ...