Duck

Sauté Foie Gras (duck) with caramelized apples

1 loaf of foie gras (goose liver duck) 1 granny smith apple or cortland, peeled and cut into sections 1 tbsp sugar 2 tbsp oil 15 g butter 2 tbsp flour 1 tbsp chives, chopped some coarse salt some salt and pepper

Barbecued duck breasts with strawberry sauce

30 mL (2 tablespoons) sugar 5 mL (1 teaspoon) each: salt and pepper 2 mL (1/2 teaspoon) each: ground cinnamon, coriander and ginger 10 mL (2 teaspoons) onion powder 4 boneless, skinless duck breasts, about 225 g (1/2 lb.) each

Duck thighs confit with red peppercorn fruit chutney

60 mL (1/4 cup) coarse salt 4 duck thighs 4 containers (300 g each) duck fat Chutney 15 mL (1 tbsp.) olive oil 60 mL (1/4 cup) finely chopped Vidalia onion 45 mL (3 tbsp.) each: red wine and maple syrup 1 tin (398 mL) whole cranberry sauce 1 p...

3 tablespoons coarse sea salt, plus extra for chard 1 small onion, roughly chopped 2 celery stalks, roughly chopped 3 garlic cloves, smashed 2 bay leaves, torn 1 teaspoon whole black peppercorns 4 duck legs with thigh, skin-on 2 tablesp...

Duck with Cranberry and Pomegranate Sauce

4 duck legs 15 ml (1 tbsp) sunflower oil 250 ml (1 cup) chicken broth 250 ml (1 cup) cranberry juice 250 ml (1 cup) prepared demi-glace sauce 1 pomegranate, seeded To taste salt and pepper 500 g (1 lb) tagliatelle or ot...

Rosemary Roast Duck with Cranberry and Port Sauce

1 duck weighing 1.5 kg (3 lb.) 1 onion, chopped 1 clove garlic, thinly sliced 15 ml (1 tbsp.) dried thyme 3 sprigs fresh rosemary Salt and pepper to taste

Duck Breasts, Demi-Glace Sauce and Apples

4 duck breast halves (about 225 g / 8 oz each) Black pepper to taste 2 French shallots, finely chopped 2 mL (1/2 teaspoon) crushed fennel seeds 2 red apples, cored and sliced 1 envelope commercial demi-glace sauce 250 mL (1 cup) water 80 mL (1...