Search Results (214 found)
cooking.nytimes.com
This recipe is by Dorothy Allison and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Duck Confit Quesadillas Recipe from Food Network
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Get "Cheater's" Duck Confit Recipe from Food Network
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Get "Cheater's" Duck Confit Recipe from Food Network
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This recipe for duck confit fried spring rolls has duck confit, carrots, water chestnuts, and mushrooms wrapped in rice paper and a hoisin-plum dipping sauce.
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Pastrami-spiced duck breasts are placed on slices of rye with a simple slaw to make Chef John's twist on a reuben sandwich.
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The whole ducks in this recipe are halved, seared, and roasted with an easy glaze of orange marmalade, orange juice, and soy sauce.
cooking.nytimes.com
This recipe is by Maura Egan and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mushrooms, taleggio cheese