We hope you love this easy seared duck breast and orange sauce as much as we do. To make this recipe, you’ll need: Start searing in cold pan. Don’t add duck to warm pan – searing duck in a ...

After the skin is crispy, carefully flip the duck breast using tongs and cook the other side for 2 to 3 minutes for a medium-rare finish. If you prefer it more well-done, you can cook it for an ...

The duck breast skin can also be rendered down and ... but add the chopped watercress after reheating the sauce. This recipe is not suitable for freezing.

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 ...

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 ...

Add the duck breast back to the pan, either sliced thickly or in one piece. Garnish with the parsley and serve. Feast on delicious recipes and eat your way across the island with the best reviews ...

Split and butterfly each duck-breast half. Place each one between two sheets of plastic wrap. Starting at the center, gently pound out the breast until it is about 1/4-inch thick. Keep ...

I love this duck recipe. If you haven't cooked duck before this is a great recipe to start with, it's so simple to execute. A little duck goes a long way and it is not too rich but light ...

Alfred Portale prepared these Muscovy Duck Breast with Chinese Spices for Julia ... makes this fresh rhubarb upside-down baby cakes recipe for Julia Child's classic show "Baking with Julia." ...

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 ...

This recipe takes a little time ... You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck ...