Arroz con Pato
(Braised Duck with Coriander Rice)

Asian Duck Bundles with Cracklings
By Student Chef Jacob Graves, California Culinary Academy, San Francisco, CA

Baby Mixed Greens with Roasted Breast of Duck Pears,
Honey Coated Walnuts and a Raspberry Champagne Dressing

By Chef Reiner Schmidt, Luxe Summit Hotel, Bel Air, CA

Barbecued Duck Quesadillas with Lime Sour Cream
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

Blackberry Duck Spears
(Belgian endive with duck breast and blackberry cabernet chutney)
By Executive Chef Erin Shaw, Legion of Honor Museum, San Francisco, CA

Braised Duck with Coriander Rice
(BArroz con Pato)

Caneton à La Presse (Pressed Duck)
By Executive Chef Rainer Sigg– Adlon Restaurant, Berlin, Germany

Confit of Duck Legs

Double Duck Salad Ponzu
By Chef Patrick Finney, Napa Valley Wine Train, Napa, CA

Duck Confit and Wild Mushroom Farout
By Chef Matthew Bousquet, Mirepoix Restaurant, Sonoma County. CA

Duck Prosciutto
By Chef Gary Danko, Danko's, San Francisco, CA

Duckling Trio with Huckleberry Jus
By Executive Chef James Ormsby, Plump Jack Cafe, San Francisco, CA

"Foie Gras" Infused Custard with White Wine Poached Anjou Pears
By Chef Thomas Keller, The French Laundry, Yountville, CA

Grilled Black Lacquered Duck in Ponzui Marinade,
Crispy Namban Noodle Cake

By Chef Bernd Liebergesell, Westin St. Francis Hotel, San Francisco, CA

Grilled Duckling Breast with Pecan-Crusted Goat Cheese Tart
By Chef Chuck Arnold, Ocean Boulevard Kitty Hawk, North Carolina

Liberty Duck Confit Crepinette with Caramalized Shallot Fondue,
Shitake Mushrooms, and Blueberry Blood Orange Compote

By Executive Chef Sang Yoon, Michael's - Santa Monica, California

Molasses Duck with Smoked Vegetable Dressing and Peach Chutney
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

Peking Duck Breast Grilled over Vine Branches
By Chef Alice Water, Chez Panisse, Berkeley, CA

Roasted Duckling Ancho Enchiladas
By Chef Alma Thomas, Jefferey's Restaurant, Austin, Texas

Poached Duckling Breast with Duck Wheat Berry Ragout
By Chef Christopher Koetke, Les Nomades, Chicago, Illinois

Seared Foie Gras with Apricot and Verjus
By Chef Gary Danko, Danko’s, San Francisco, CA


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