For me, duck used to be a fall and winter dish, but there are times in the summer months when you need a dish to satiate your hunger but yet provide those crisp and sweet flavors of the season. If that moment is now I have something for you, Summer Duck Salad.
The changeable spring weather here in New York often has one wishing for something light while still yearning for something comforting. I have the perfect salad for those moments – duck and watermelon salad. It’s a beautiful display of ingredients that are also perfectly yummy.
Usually, I share recipes with you in time for an impending holiday or event, but today, I’m sharing the recipe I cooked today for Easter dinner – seared duck breast with Cointreau sauce.
Happy Easter to those who celebrate.
Instead of traditional wings this Super Bowl Sunday, how about some crispy salt and pepper duck wings? These bad boys are so tasty, they’re bound to be a hit.
Roast duck with orange sauce makes for a marvelous celebratory meal or Sunday supper. Apart from the duck’s delicious gamey taste bathed in a subtle orange sauce, it’s a cinch to cook. Today’s recipe is uncomplicated, the meat is cooked with a little seasoning and the boozy ingredient in the orange sauce gives the meal an interesting zing. The sauce is not the star in this dish though, the duck is, just add one-two tablespoons of orange sauce to each serving, the sauce should be barely there.
