Medium Rare Full Recipes
Duck Breast à l'Orange with Crispy Skin
Classic French duck breast with orange gastrique, crispy rendered skin, and elegant presentation
Five-Spice Duck Breast with Plum Sauce
Aromatic duck breast rubbed with Chinese five-spice, served with sweet-tart plum sauce and scallions
Maple Bourbon Duck Breast with Crispy Skin
Rich, elegant duck breast with pure maple and bourbon glaze, crispy rendered skin, and perfect fall flavors
Medium Rare recipe ideas
Slice over black cherry gastrique with whipped parsnips and crispy Brussels leaves.
Serve with orange-soy glaze, sticky rice, and charred baby bok choy for a modern duck à l'orange.
Chill, smoke lightly, and shave thin for duck prosciutto crostini with fig jam and pistachios.
Medium recipe ideas
Glaze with bourbon-maple, finish under the broiler, and serve with sweet potato mash and crispy sage.
Slice and toss with soba noodles, sesame dressing, cucumbers, and herbs for a warm salad.
Chill and cube for duck fried rice with peas, scallions, and chili crisp.
Confit-style recipe ideas
Shred into hoisin sauce, crisp under the broiler, and stuff into steamed baos with pickled cucumbers.
Fold into pappardelle with mushrooms, thyme, and Parm for a rich pasta.
Spread onto toasted brioche with cherry mostarda and frisée for an open-faced sandwich.