3 duck with salad and port Recipes
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boneless duck breast halves and7 Moreboneless duck breast halves, pont litre eveque cheese or brie (about 3 oz), good-quality fruit -and-nut bread (such as walnut-raisin), toasted, walnut oil or olive oil, sherry wine vinegar, walnuts, toasted, chopped, port-currant sauce8 ingredients -
boneless duck breast with skin, olive oil and5 Moreboneless duck breast with skin, olive oil, shallot, finely chopped, tawny port, dijon mustard, torn frisee, sliced almonds, lightly toasted30 min, 7 ingredients -
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