Seared Duck Breast
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Seared Duck Breast with Clementine-Pomegranate Beurre Blanc

Seared duck breast is quick and easy to cook. The meat is seared on high-temperature for about 5 minutes a side, then allowed to rest. However, the trick with duck is to create just the right sauce – fruity, savoury, wine or port. The inspiration for this recipe comes from Christmas flavours (citrus and pomegranate) and colours, and I served it for good friends during the holidays.

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French Duck Spicy Noodles @Masdaugustine
Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste: Food & Drink

French Duck with Spicy Noodles

As it is with all cultures, international flavours and dishes are adapted into your local cuisine with a loving and “tasteful” twist. And this dish is no exception. Local honey lends itself to this sweet and spicy favourite that is traditionally Asian inspired, but classically French in execution.

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Figs in #Provence #fig @Recipes @PerfProvence
Hilda StearnMain CoursePoultryProvencal RecipesTaste: Food & Drink

Savoury Recipe Duck Breasts with Figs

This main dish is a recipe from Hilda it is easy to prepare and a perfect savoury pairing with duck and figs.

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