|Scandinavian Gourmet Cooking|
|by Sofie Michelsen|
This Scandinavian cookbook gives you a comprehensive insight to the Scandinavian gourmet cooking, with hundreds of recipes! The recipes are for st...
Tip: Try duck breast for more results.
1 - 10 of 13 for wild duck breast
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Brush goose with ... or fork, or breast meat registers 155-160°F ... down the center. Garnish with parsley. Serve accompanied by extra sauce for the table.
Prepare stuffing by ... on top of each of 4 breast halves. Cover with four other breast halves. Wrap each with 2 slices bacon and fasten with toothpicks.
Boil chunks of duck breasts until tender; discard ... Brown sausage and onion. Mix all ingredients; pour in greased pan. Bake at 350°F for 30 minutes.
Take duck breasts and roll in ... and pepper. Heat oil and brown duck well. Add rest of ingredients and cook on low until tender and liquid is absorbed.
Combine all ingredients except breasts and bacon. Cover duck breasts with mixture. ... breasts in broiler rack and top with bacon. Broil for 3-5 minutes.
Marinate the breast either whole or cut up for an hour or two in Italian dressing. Wipe excess dressing off and fry in butter. Medium rare to rare is best.
Brown breast in oil. Add ... hot sauce. Cover with beer (any beer will do). Simmer over low heat for 3-4 hours until breasts are tender. Serve over rice.
Soak overnight in ... Next day, cut breasts to desired portions ... the meat with paper towels. Fry them in butter, or use the meat "as is" for stew meat.
Carefully pick; draw and wash ducks quickly in very ... and out. Place breast side up in ... 5 minutes. Red juice, not blood, should be seen when carved.
Pull skin off breast area of duck and cut breast ... breasts. Simmer for about 2 hours. Serve over wild rice or a long grain wild rice mixture. Serves 4.
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