Similar Recipes
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Pan-Seared Duck Breast With Orange Pan Sauce
To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
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Peppered Duck Breasts With Cherry-Port Sauce
Duck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo.
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Seared Duck Breast With Prosciutto, Sage, and Peaches
The ease of this recipe lies in the fact that it all takes place in the same pan, and uses the duck fat that's rendered from the breasts to crisp the prosciutto and frizzle the sage.
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Sunday Supper: Seared Duck Breast and Apricot Compote
Duck breasts are simple to prepare, but always feel like a treat. The combination of a simply seasoned duck breast with a fresh warm apricot compote makes this an extremely simple Sunday Supper that feels like a feast. Serve this with a light rosé, and simple steamed brown rice and a big salad.
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Melissa Clark's Seared Duck Breast with Garam Masala and Grapes
It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsam...
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Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous
Reduced blackberries and roasted pearl onions go perfectly with crisp duck breast.
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Duck à l'Orange
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
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The Nasty Bits: Sautéed Duck Livers with Rhubarb and Cherry Sauce
If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.
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Sous Vide Duck Breast
As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide.
Roasted Braised Duck
This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands!
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Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic.
Serve With
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Warm Winter Vegetable Salad With Ricotta and Herbs
A hearty salad of lightly sautéed vegetables, kale, and fresh ricotta cheese.
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!