Italian recipe duck breast

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Duck Breasts have become a staple in many of the better restaurants and pubs we love to eat at. Duck Breasts are easy to cook and are a delicious way to introduce more poultry into your diet. This is a sponsored post on behalf of Maple Leaf Farms.

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Duck is a bird so rich and flavorful that it toes the line between poultry and red meat. The leaner breasts, particularly magret de canard, which are taken from prized birds raised for foie gras, once seared to a crisp and rosy medium-rare, can go head to head with the finest steaks. Duck legs, on the other hand, require little more than time and their fat own to transform into tender and silky confit or carnitas.

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This one definitely quacks like a duck! Actually there are no hours involved and no — there will be no plucking, neck breaking, or hanging the bird upside down for days before. In fact, plan on a little spa treatment or a round of golf on the day you prepare this because it takes no time at all! Go ahead and tell them how you agonized for hours over a hot stove for this dish.

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The duck breast cooked with balsamic vinegar is a traditional recipe from the area of Bologna. There are many versions, here is mine, as always tested in my kitchen and my family and my friends. Here what you need, for 2 people 1 duck breast with about grams1 garlic clovehalf a shallotsalt, rosemarysage, half a glass of dry white win e, olive oil and of course half a glass of balsamic vinegar.

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This is a very glamorous looking dish that is deceptively simple to make. Duck breasts are actually very easy to work with and they can be cooked quickly and beautifully with very little fuss. Duck is an excellent match with the sweetness of a roasted fig balanced with the tang of balsamic vinegar.

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The combination of duck and orange is an irrefutable classic. The bitter notes of the radicchio are further enhanced with a generous scattering of mustard, nasturtium and sorrel leaves, perfectly balancing the zesty sweetness of orange and the rich duck. At just thirty-one years old, Lorenzo Cogo is the youngest Michelin-starred chef-owner in Italy.

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Open each skinless breast by making an incision lengthwise threw the thickness. Flatten with a meat hammer. In a frying pan sear duck sausage.

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Mighty duck is the star of the show in Francesco Apreda's tandoori recipe, with the breasts marinated in yoghurt and spices, the legs made into crispy croquettes and the bones simmered down to a hearty jus. The chef counters the spicy richness of the marinated duck with a bitter cocoa soil, verdant pak choi and sweet buttered apricots. Discover how to butcher a duck yourself with our guide, or, if unsure, ask your butcher to do this for you.

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Most people associate duck breast in orange sauce with French cuisine. But Italians know better. They claim the popular dish originated in Florence. As part of her dowry she brought 40 chefs along with their best recipes from Tuscany to Paris.

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