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 ...

Sit the duck, breast-side up on a wire rack in a roasting ... Rest for 15 minutes before carving. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a ...

This is a classic combination of duck and cherries but tweaked to perfection by my friend Barry Fraser. Some secrets should not be kept and when you cook this, you'll be glad Barry shared this one.

Season the duck breasts well with salt and freshly ground black pepper, then fry them in a pan lightly brushed with rapeseed oil. Cook for about 4–5 minutes or until the skin is browned and some ...

In this article, I will guide you through the process of making the perfect smoked duck breast, accompanied by the ...

Cut the skin and fat on the duck breast into a criss-cross and season all over well with sea salt and freshly cracked black pepper. Cook the duck breasts skin side in a frying pan over a medium ...

Remove duck breast and set aside. To finish the lentils add the balsamic vinegar, Dijon mustard, chopped herbs and butter and mix well. Spoon onto serving plates. Slice the duck, arrange on top ...

Duck breasts are ideal for making a quick but elegant meal. The breasts from birds fattened for foie gras are large and quite expensive (they are usually labelled magret de canard), but there is ...

OH, LOOK AT THAT CHOCOLATE CHERRY. THAT LOOKS DELICIOUS. OKAY, YOU’RE GONNA SHOW US HOW TO MAKE YOUR MAPLE LEAF DUCKS. ABSOLUTELY. SO YOU JUST TOOK A LITTLE DUCK BREAST THERE? YEP. I JUST SEARED ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

For the duck Steam two duck breasts in a conventional steamer for 8 minutes. Take the salt and the peppercorns and grind together in a mortar and pestle then add to the flour. Slice the steamed ...