Posts Tagged "duck breast"


As the saying goes, smoke’em if ya got’em. Well, we had’em: incredible duck breast from Maple Leaf Farms, blueberry wine from Island Grove Wine Company and Herbs. Put them together, and let them throw the party!-’nuff said. Ingredients: 2 duck breasts, skin on and scored Blueberry Herb Marinade (recipe follows) Crispy Leek and Bacon Grit Cakes (recipe follows) Watercress Purée (recipe follows) Place the scored...

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Docos

Docos


Posted By on Feb 7, 2013

With Valentine’s Day around the corner it’s time to gear up for that special day. Start with some firm, amazing and delicious breasts,  like the fresh duck breasts we got from our friends at Maple Leaf Farms. Get them in the mood with a night (or at least four hours in the fridge) marinating with salt (as in brine), tequila,  lime juice, Doc’s Chili Powder, cilantro, onion and garlic. Remove, dry and rub them all...

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Get Ducked Up this New Year

Get Ducked Up this New Year


Posted By on Dec 29, 2012

We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year  by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce...

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A Taste of Fall

A Taste of Fall


Posted By on Sep 19, 2011

Here’s a recipe that speaks of fall: Pan-seared duck breast with chanterelle mushroom champagne sauce over sauteed spinach and pan fried new potatoes. The fall brings the harvest of grapes, and the champagne sauce here contains some champagne grapes (usually available at markets that carry seasonal fruits). A perfect marriage of the delicacies of the...

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Sage infused grilled duck breast

Sage infused grilled duck breast


Posted By on Sep 4, 2010

 [tweetmeme source=”WCWD” only_single=false] I love duck. I especially love grilled duck. With the scent of Fall on the breeze blowing in, I wanted a scent of sage on that grilled duck. To achieve that, we used a technique I saw local islanders use when I visited the Greek and Turkish Isles several years ago. When allowing the duck to season, I let it sit on some sage as well as covered the tops in sage. This allowed the flavors to...

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