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Duck Breasts with Orange, Honey and Tea Sauce

(Bon Appétit, April, 2000)

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Duck Breasts with Peaches and Tarragon

(Fine Cooking, June/July, 2009)

If ripe fresh apricots are available, you can use them instead of peaches.
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Duck Breasts With Pinot Noir And Cherry Sauce

(Cooking Light, October, 2008)

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Duck is a higher fat meat but this dish is within the recommended range for fat content.

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Duck Breasts With Roasted Pears And Cold Sesame Noodles

(Tyler’s Ultimate, Episode: Ultimate Seared Duck Breast, Season: 7)

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Duck Breasts with Tamarind Sauce and Pickled Daikon Salad

(Food & Wine, April, 2006)

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Duck Breasts With White Bean Puree

(Washington Post, March, 2007)

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Duck Burgundy

(Paula’s Home Cooking, Episode: Cooking Class, Season: 5)

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Duck Cannelloni with Porcini Marsala Sauce

(Without Reservations by Joey Altman with Jennie Schacht, 2008)

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Recipe unavailable for viewing, see page 109

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Duck Confit

(Bon Appétit, January , 2008)

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Duck Confit

(Cooking by James Peterson, 2007)

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Recipe unavailable for viewing, see page 276

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Duck Confit

(Fine Cooking, December/January, 2001)

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Duck Confit

(The Essence of Emeril, Episode: Confit, Season: 1)

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Duck Confit

(Diners, Drive-Ins And Dives, Episode: Meat Madness, Season: 13)

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Duck Confit and Fried Egg Pizza

(Food Network Magazine, March, 2011)

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Duck Confit Cakes With Poached Eggs

(The Essence of Emeril, Episode: Funky Brunch, Season: 7)

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Duck Confit Cooked in a Pouch

(Food & Wine, October, 2005)

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Duck Confit Hash

(Gourmet, September, 2006)

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Duck Confit Potpie

(Food & Wine, October, 2004)

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Duck Confit Quesadillas

(Food & Wine, January, 2006)

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Duck Confit Quesadillas

(5 Ingredient Fix, Episode: Beachy Keen, Season: 6)

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Duck Confit Risotto with Butter & Sage

(Fine Cooking, December/January, 2001)

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Duck Confit Salad with Great Northern Beans

(Fine Cooking, December/January, 2001)

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Duck Confit Sliders, Banh-Mi Style

(Cook Like an Iron Chef, Episode: Secret Ingredient Duck, Season: 1)

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Duck Confit Tacos

(Food & Wine, January, 2011)

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Duck Confit With Potato-Leek Ragout

(Gourmet, September, 2008)

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