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 ...

The sauce should be balanced in sweet, salt and spice. Soak rice in water for a while. Boil two cups of water with brown onion. Add rice and cook by absorption method. De mould pilaf in the center of ...

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 ...

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 ...

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 ...

The main courses are the big guns like duck breast with pickled cherries and a bone-in pork loin with apples and cabbage. Sebastopol Bound This up-and-coming town packs a punch culinarily ...

Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium-low heat and lay in breasts ...