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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Duck Breast With Berry Sauce

(Dinner: Impossible, Episode: Back In Time: Ye Ol’ Dinner Impossible, Season: 1)

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Duck Breast with Chanterelles, Chestnuts, and Pearl Onions

(Olives and Oranges by Sara Jenkins and Mindy Fox, 2008)

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Duck Breast With Cherries And Chocolate

(Dinner: Impossible, Episode: Ice Cream Meltdown, Season: 7)

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Duck Breast with Cherry-Pepper Sauce

(Cooking Light, October, 2004)

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Duck Breast With Clementines And Tuscan Kale

(Secrets Of A Restaurant Chef, Episode: The Secret To Seared Duck Breast, Season: 4)

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Duck Breast with Creme Fraiche and Roasted Grapes

(Bon Appétit, February, 2004)

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Duck Breast with Double-Cherry Sauce

(Cooking Light, March, 2003)

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Duck Breast with Escarole and Toast

(Sunset, January, 1997)

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Duck Breast with Fennel and Rosemary

(Bon Appétit, May, 2000)

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Duck Breast With Fig Sauce

(Food & Wine, December, 2009)

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Duck Breast with Fresh Cherry Sauce and Grilled Apricots

(Food & Wine, July, 2005)

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Duck Breast With Frisée Salad And Port Vinaigrette

(Gourmet, February, 2009)

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Duck Breast with Pineapple-Cherry Chutney

(Cooking Light, October, 2002)

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Duck Breast With Plum Salsa

(Melting Pot, Episode: Wide World of Salsa, Season: 1)

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Duck Breast With Pomegranate Glaze

(Washington Post, March, 2008)

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Duck Breast With Roasted Pears

(La Cucina Italiana, November, 2012)

petto di anatra e pere arrostite
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Duck Breast with Saba and Grapes

(Fine Cooking, October/November, 2009)

Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.
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Duck Breast With Sweet Cherry Sauce

(Gourmet, July, 2005)

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Duck Breasts and Orzo Salad With Herb-Infused Olive Oil

(Food & Wine, August, 2011)

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Duck Breasts with Cider-Farro Risotto

(Cooking Light, October, 2006)

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Duck Breasts with Coriander, Endive, and Sweet-And-Sour Orange Sauce

(Bon Appétit, May, 2001)

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Duck Breasts With Crispy Potatoes and Frisée Salad

(Food & Wine, October, 2010)

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Duck Breasts With Green Peppercorn Sauce

(French Food at Home, Episode: Salt & Pepper, Season: 4)

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Duck Breasts with Kumquat Chutney

(Cooking Light, December, 2004)

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Duck Breasts with Mustard and Candied Kumquats

(Food & Wine, January, 2005)

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