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duck, fruit

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appetizers(1) | chicken(1) | main(30) | nuts(2) | salad(6)

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Apricot Grilled Duck Breasts

(Cooking Light, September, 2005)

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Broiled Duck Breasts With Orange Chipotle Sauce

(Gourmet, October, 2005)

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Couscous Salad with Plums and Smoked Duck

(Food & Wine, August, 2003)

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Crispy Duck Breasts With Pear And Green Peppercorn Sauce

(Gourmet, November, 1994)

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Duck A L'Orange

(Bon Appétit, September, 1999)

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Duck A L'Orange

(Gourmet, January, 2006)

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Duck Breast with Cherry-Pepper Sauce

(Cooking Light, October, 2004)

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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 Pineapple-Cherry Chutney

(Cooking Light, October, 2002)

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Duck Breast With Sweet Cherry Sauce

(Gourmet, July, 2005)

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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 Orange, Honey and Tea Sauce

(Bon Appétit, April, 2000)

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Duck Prosciutto Breadsticks With Ricotta And Dried Figs

(Gourmet, October, 2001)

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Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing

(Cooking Light, May, 1997)

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Duck Stuffed with Chicken Liver, Candied Orange, and Pears

(Bon Appétit, May, 2005)

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Duck with Grape Demi-Glace

(Cooking Light, June, 2002)

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Duck with Port and Cranberry-Cherry Sauce

(Cooking Light, September, 2006)

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Duck with Port-Cherry Sauce

(Bon Appétit, November, 2000)

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Duck With Wild Mushrooms And Fig Sauce

(Bon Appétit, September, 1996)

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Fig Balsamic-Glazed Duck with Pearl Onion and Pear Hash

(Bon Appétit, January, 2005)

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Muscovy Duck Breasts with Pomegranate-Wine Sauce

(Bon Appétit, December, 2004)

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Orange Duck Breast Salad

(Cooking Light, April, 2006)

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Orange Duck Breasts On Braised Chicory

(Gourmet, October, 1993)

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Orange-Glazed Duck Breast Brochettes with Asparagus Salad

(Food & Wine, June, 2002)

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