Duck with port and cherry wine. A fabulous Dinner! Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors leaves ...

There are many different types of cherry, including maraschino ... and so are perfect for giving a classic duck dish a summer twist - try adding them to sauces or chopping the flesh into spicy ...

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

Discard backbone or freeze to make stock at a later date. The hot and sour cherry sauce recipe makes 1½ cups. Store any ...

Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums then cut the flesh into small dice.

Many recipes for cranberry sauce use water alone, but I find a hint of orange elevates the flavor of the cranberries. While almost undetectable, the orange juice adds sunniness to the sauce.

For this cherry-berry blend, quick-cooking tapioca is best for the job: It bakes up clear and does not break down over time (though we suspect getting through any leftovers won't be much of an ...

Add the cherries, chicken broth, balsamic vinegar, honey, and Dijon mustard. Stir to combine and bring the sauce to a simmer. Cook for about 5-7 minutes until the sauce has thickened and the ...

Yet, its not necessary. The late Italian-American culinary writer Marcella Hazan shared a recipe that many deem among the finest for pasta sauce, achievable with minimal cost and effort ...

From pub classics to some of the best cooking in Wales, at these places the food is just as important as the beer ...