Sentences with phrase «pekin duck breast»

Roast Duck Breasts with Pomegranate - Chile Sauce, and Creamy Cheesecake with Pomegranate Sauce

Caramelized Fig Spread Dried Fig and Hazelnut Bread Fig Tart with Vanilla Crème Patissière Hazelnut and Fig Linzer Cookies Pan de Higo (Spanish Fig Cheese) Red & White Salad with Candied Pecans, Figs and Chèvre Seared Duck Breast with Figged Port Demi - Glace

I love Maple Leaf duck bacon and duck breast.

We got some wild duck breasts from a friend (thanks, Joe!)

Oh sister in meat... Excellent post and your duck breast look perfect.

Fun, yes: lots of breast jokes were made on twitter when we took on the first challenge (making prosciutto involved lots of massaging of our duck breasts, you see).

The duck breasts I used were larger than those of the average duck because they came from moulard ducks raised for foie gras.

Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the wok.

Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes.

Here the duck breast have been salted and then cooked at a low temperature for four hours before being sliced into neat pieces that serve as a base for a rich duck mousse made from the dark leg meat and whiskey.

We made this recently with duck breasts for a fancy taco night.

Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily.

Cut the duck breasts into small chunks and place on skewers.

Ching gives this recipe a modern spin by first seasoning and pan-frying the duck breast, skin - on, before finishing it in the oven.

This time it's from Hannah of Corner Cottage Bakery who has given a savoury twist to this month's theme with her duck breast with red wine blackcurrant and chocolate sauce using blackcurrant jam.

Seared duck breast, cooked to rare or medium rare, satisfies like steak.

Slice the duck breast to serve.

Plate the potato with a large bed of greens and top with duck breast.

mulled wine balsamic roasted brussel sprouts & grapes curried chicken salad with grapes seared duck breast with grape sauce yebra (Syrian stuffed grape leaves) grape jelly cocktail meatballs moscato poached apricots red wine poached pears black grape & plum compote caramel apple pie grape poppers concord grape cornmeal cake sangria ice pops

Soaking your duck breast in a brine will make it moist and tender.

It's a relatively simple recipe (duck breast gets an hour - long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show - stopping results.

The Theater's «black and blue» duck salad featured crispy sauteed duck breast with fresh black and blueberries.

Brie with Green Apple Aged Ham with Havarti Cheese Peppered Duck Breasts with Cherry - Port Sauce

Our Duck Jerky is hickory smoked duck breast meat at it's finest.

So many of the recipes look amazing, but the recipes I really want to try first are southwestern chicken egg rolls, hush puppy potato knishes, quionoa «hummus», charoset salad, goat cheese salad with raspberry vinaigrette, flanken butternut squash soup, meat and cabbage soup, pistachio crusted salmon, braised chicken with apples and sweet potatoes, citrus glazed duck breast, cranberry glazed turkey and spinach meatloaf, maple glazed rack of ribs, veal roast with mushroom sauce, pastrami meatballs, almond butter banana pancakes, cheesy hash browns, apple kugel muffins, blueberry cobbler, and fudgy chocolate bundt cake with coffee glaze.

1 pound boneless duck breast, skin removed (see Note) 1/2 teaspoon kosher salt 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped 1 cup pomegranate juice 1/4 cup reduced - sodium chicken broth, (see Tips for Two) 1 teaspoon cornstarch 2 teaspoons chopped fresh parsley, for garnish (optional) Sprinkle duck with salt.

Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly.

Remove Duck breast from bag, score the skin in diamond pattern and quickly sear the skin side down first then sear lightly on the other side (remember the internal temp is rare to med rare already so do not over cook).

Two hours in, a search that may have started with a simple pan-seared duck breast eventually ends in «Mozarella Ganache Stuffed Nutella Coffee Cake Pancakes with Red Velvet Honey Mustard,» and you're staring open - mouthed and dead - eyed at the screen, your senses so thoroughly overstimulated that you no longer know which end is up.

Please the crowd with Seared Duck breast and Cherry Sticky Toffee Pudding as a cherry on top?

To assemble the roulade: season trimmed duck breasts with remaining smoke powder, salt and pepper, place on cured duck slices, layer with spinach leaves, then pipe the mousse.

When the surface is hot, place the duck breasts skin - side down in the pan.

2 duck breasts, skin - on sea salt freshly ground black pepper 4 oz.

Thinly slice duck breast and fan over a mound of frisee and a few roasted potatoes.

Turn off the heat and transfer the duck breasts on a baking sheet, skin - side down.

They can also come off smoked duck breast at a wood - fired - centric Asian restaurant.

I've had this box of duck breasts that have been on my menu, but I've just not -LSB-...]

I didn't realize this until just now, but sauteed duck breasts with cherry sauce would be the perfect Valentines Day...

1.8 lbs (800 g) of duck magret (2 big duck breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used coconut sugar for more flavor) 2 cups (50 cl) of water 1.7 cups (40 cl) of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of salt

The flavor of vanilla also has a place in savory dishes like pork roasts, duck breasts and soups.

To serve: Slice the duck breasts.

The menu is made up of shareable small plates like musakhan rolls, octopus and mussels, as well as a few larger entrées including grilled black bass and duck breast.

Score fat side of duck breasts 1/8» deep in a crosshatch pattern; season both sides with kosher salt and pepper.

Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10 - 15 minutes; transfer to a plate.

2 large duck breasts 4 teaspoons lemon juice 1 teaspoon worcestershire sauce 1 teaspoon tomato catsup 1 tablespoon butter or margarine 1/2 teaspoon paprika

Currently, a pan seared duck breast with black garlic romesco, cauliflower puree, pomegranate reduction, seasonal greens, and fig and hazelnut crunch.

Season duck breasts with salt and pepper.

Heat the olive oil in a large skillet until very hot, and add the duck breasts, skin side down.

Cabernet tannins will further break down the already tenderized duck breast, releasing a more pronounced flavor.»

For the duck breasts: 2 cups orange juice 2 cardamom pods 2 cloves 1 teaspoon coriander 1 teaspoon allspice 1 cinnamon stick 4 duck breasts, 5 — 8 ounces each 1 tablespoon cooking oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper