212104 duck breast with sour cherry sauce Recipes

flour, sugar, a pinch of salt, grated poppy seeds, lemon, butter, sour cherry (pitted ), mascarpone, vanilla sugar, elderberry syrup, sherry

fresh sour cherries, pitted, sugar, cornstarch, fresh lemon juice, disc classic pie pastry (recipe below ), all-purpose flour, unsalted butter, almond paste, brown sugar, p inch of salt, sliced almonds

all-purpose flour, sugar, cinnamon, cold unsalted butter , cut into pieces, all-purpose flour, baking powder, salt, unsalted butter, at room temperature, sugar, eggs, whole milk, vanilla extract, jarred sour cherries, drained and patted dry

olive oil, divided, olive oil, divided, shallot, finely chopped, pork tenderloin (12 oz), salt, fresh ground black pepper, reduced-sodium chicken broth, balsamic vinegar, frozen dark sweet cherries, dried sour cherries, finely chopped (optional), butter, light brown sugar

handfuls arugula, hazelnut oil, champagne vinegar, dijon mustard, dried cherries, sugar, smoked duck breast, cold, thinly sliced (smoked duck breast is available at most gourmet food markets, like whole foods, or online), hazelnuts , roasted and finely chopped (i like to make a dust with mine), very sharp , good aged cheddar (i used something called robusto, a hard aged gouda, which i also bought from whole foods), kosher salt

handfuls arugula, rinsed and well dried, roughly chopped or torn, hazelnut oil, champagne vinegar, dijon mustard, dried cherries, sugar, smoked duck breast, cold, thinly sliced, hazelnuts , roasted and roughly chopped, very sharp , good aged cheddar, sea salt

uncooked paparadelle or wide egg noodles, frozen shelled edamame, boneless duck breast halves, thawed and skinned, salt, divided, pepper, divided, olive oil, dried sweet cherries, dry white wine, less-sodium chicken broth, chopped fresh rosemary, unsalted butter

boneless duck breast halves, skinned, salt, freshly ground black pepper, herb salad mix, pitted and halved cherries, crumbled blue cheese, sliced almonds, toasted, champagne-honey vinaigrette

chinese duck sauce or 1/2 cup orange marmalade, hoisin sauce, lime , juice of, only, boneless duck breasts, olive oil flavored cooking spray

duck breasts, with the skin, cut into thin slices diagonally, salt, shallots, chopped, garlic cloves, chopped, fresh ginger, peeled and chopped, ground coriander, red chili peppers , deseeded and chopped, ground turmeric, blanched almonds, chopped, water, vegetable oil

milk, sugar, lemon , zested, egg yolks, plus 1 yolk, vanilla extract, cornstarch, recipe basic pastry dough , recipe follows, sour cherry jam, sugar, flour , plus additional for rolling out pastry, salt, sugar, butter, cut into small cubes and chilled, egg, plus 1 yolk, vanilla extract

dressed duckling, orange, quartered, fresh parsley, onion, quartered, carrot, scraped and quartered, stalk celery, halved, salt, freshly ground pepper, garnishes: fresh cherries , fresh flat-leaf parsley sprigs, orange slices, cherry sauce

chopped dates, boiling water, baking soda, sugar, chopped pecans, egg, slightly beaten, shortening, melted, all-purpose flour, vanilla extract, cherry sauce, cream

ground ginger, chinese five spice powder, fresh ground white pepper, salt, boneless skin-on duck breast halves, chicken stock, zinfandel (or other full-bodied dry red wine), dried sweet cherries, dark soy sauce, dark corn syrup, cornstarch (dissolved in 2 tb wine or water)

tawny port, dried cherries, boneless duck breast halves, about 7 oz. each, salt, fresh ground black pepper, chopped shallots, chicken stock, chilled unsalted butter

duck breasts , 3/4 lb each, boned, salt, dark brown sugar, asian five-spice powder, black pepper, apple cider, apple cider vinegar, garlic, minced, black pepper coarse ground, duck thighs , about 4 oz each, boned and trimmed of excess fat, tart cherries, pears, cored and cubed 12-inch, balsamic vinegar, salt and cracked black pepper, to taste

skin on duck breasts, sea salt, ground cinnamon, ruby port, pitted black cherries in syrup, fresh thyme sprigs, plus extra for garnish, balsamic vinegar

boneless duck breast* (4 boneless breast halves, cut from two 5 1/2- to 6-lb ducks), firm-ripe bosc pear, apple juice, cornstarch, calvados or armagnac, green peppercorns packed in brine, drained and crushed lightly, duck or veal demiglace* or 1/2 extra-large vegetarian vegetable bouillon cube, fresh thyme leaves or 1/4 tsp dried, crumbled, garnish: fresh thyme sprigs