Duck breast ‘yakitori’ with garlic mushrooms and tender stem broccoli

We had duck breast, we had cauliflower, this is what I came up with. This was improvised so I didn't write down quantities or cooking times, sorry, but you can always look up how to cook a duck breast and the rest is pretty intuitive. Also, not my best pic -- I'll replace it if I have better results the next time I make this.

Duck breast seared in a pan to a medium-rare pink, resulting in tender and juicy meat, paired with a tangy and slightly sweet sauce that perfectly balances the flavors.

Tasty Duck on plate

Duck Roulade with Port salute, roasted garlic, rosemary and sundried tomatoes. served with duck cracklin

Ducks are a special treat, not served often, here is a way to make one duck the center of dinner time five days in a row: duck pate spread dinner, duck breast dinner, duck olive dinner, duck champagne pearl onion dinner, vietnamese duck pho soup dinner. Five delicious meals that taste totally different, for two people, from one duck. The first dish made from fresh duck is the appetizer duck spread.

I never had duck I figured best way to taste something we never had is to bbq it!!! Enjoy!!!

I first had duck l’orange when I was traveling in Belgium and loved it. I have tried to replicate the experience. If you have never had duck you should give it a try. It is very different from chicken.

I saw a chef making this on TV, so I tried it myself with chicken breast. It's an entirely different recipe to the one I saw, so naturally the taste may be different, but I put chicken, which was cheap, and broccoli together.Don't overcook the broccoli! The same with the chicken! Recipe by JessieMom

Believe it or not, east meets west really works! First coat the mushroom with Korea BBQ sauce, then finish with a generous sprinkle cheese really make this dish so tasty and irresistible!

Burger with chicken breast, pineapple, peppers, and BBQ sauce.

Duck curry can be great starter :) ..Bon Appetite :)

Super yummy 😋! Great way to use up leftover duck sauce from restaurants!

Great recipe for a main course duck breast dish. Serve with your favorite vegetables and starchy side.

I bought a bottle of organic sriracha and roasted garlic BBQ sauce from Trader Joe's for a while and never had a chance to use it. So I want to give it a try tonight. Since I am pretty busy in the day (and also lazy haha) and do not want to spend too much time cooking, I try to make things as simple and possible and it turns out really yummy!

A duck has over one pound of lean duck breasts, perfect for a special dinner for two. The sauce is a thick shallot cream sauce with mild green peppercorns and a good california brandy.The breasts are marinated, then quickly sauteed in a cast iron skillet, rested to cook inside. Served with small french fingerling whole potatoes cooked in their skin, fried thai eggplant, sweet pepper.

A nice easy way to cook a turkey breast in a slow cooker.

Duck confit is delicious with sautéed potatoes or sauerkraut, but it's even better when you make the confit yourself! Plus, it's not complicated to do; you just need duck legs to confit. You can choose to eat them right away or preserve them vacuum-sealed, frozen, or in jars.

After almost 100 years, our oldest Chinese Restaurant in town went out of business. They left us this brilliantly simple recipe, ginger onion duckbreast broth and whole duck dinner. Here is how to cut the breast and the rest of the whole duck with a cleaver in 24 bite size chopstick pieces for dipping in ginger onion glaze and hot broth. In this recipe, broth is served with dinner and steamed yellow turmeric rice. Leftover broth makes delicious vietnamese duck Pho soup.#GlobalApron

Thank you for making this recipe popular on March 6, 2016! Using budget-friendly, low-fat chicken breast, you can make delicious yakitori-style chicken tsukune at home.Recipe background:I love the tsukune from yakitori restaurants, so after lots of trial and error to recreate it at home, I finally perfected a tasty version and decided to share the recipe!

This turkey breast has many flavors going on. Very tasty and moist. The directions seem complicated but are not. You can be a supetstar! I used a 4.5 lb turkey breast which I ordered at the butcher. The ingredients do not have to be adapted at all for a 6 lb turkey breast. Keep all the same. Note: for a 4.5 lb like mine the cooking time needs 15 min tented and not 20-40.

I love sweet and savory flavors. I wanted to try this recipe, and it delighted everyone around me! The sweetness of the apricot and honey pairs excellently with the richness of the duck!

Bought a reduced duck leg yesterday. I am doing a sunday roast for 1. Not a lot of work Just some time in the oven. Easely adaptable just cook 1 leg per person. Also nice with turnips,Brussel sprouts,salsifis,...

I learned this from my friend!Chicken breast is cheap, but it's rather dry when cooked. But you can make it moist and tender with this recipe.Do not turn on the heat after you put the wrapped chicken into the pot, since the plastic wrap may melt!It's easier to roll up the chicken, and it won't break up easily if you remove the skin.Or remove the skin first, then wrap it around the rolled chicken, then wrap in the plastic wrap! Recipe by mapi0711

I tried to find easy way and tasty way to cook the Chicken Breast

I'm a big fan of chicken breast, and so I wanted to come up with a tasty recipe for it.＊ Seasoning the chicken results in tender and juicy bites.＊ In the final step, be careful not to overcook the chicken.＊ If you are preparing this dish in advance, I suggest waiting to add the chicken and then heat right before serving. Recipe by emakatu

The sauce pairs so well with the duck in this dish, I really hope you try it!

We Had Some Fresh Chicken Breast and I always cook with Onion and Garlic.

The fat of ducks is in the skin to keep this waterbird warm. I make duck pate with skin, fat, scraped carcass meat and duck liver and chicken liver. Wrapped in thinly sliced bacon. The molten fat makes an airtight cap over the pate, it preserves the creaminess.There is enough weight in the duck skin, scraped meat, fat and liver to make four pounds of country pate. Country pate is made without cream. Foie gras pate is made with cream. A duck liver weighs 50 grams, I add chicken livers to make duck pate creamier.To taste unadulterated flavor of duck, a quick roast of an unseasoned bird will deliver crisp skin, scraped meat, and molten fat as ingredients for the duck pate. The addition of mild chicken liver and pork bacon wrap will not diminish or alter the delicate duck flavor or texture in this country pate.

This recipe was inspired by Jamie Oliver's 15 minute meals, these take a bit longer than Jamie's buns did because it was my idea to stuff the buns with the duck. You could eat them plain ala Jamie, or stuff them with whatever mix you liked!

MY BEST COMBO FUSION DISH,SURPRISINGLY THE FENNEL GOES WELL WITH THIS PRESEVED DUCK