seared duck ground cherry chutney
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Seared Duck Breast with Ground Cherry Chutney

The other day I got a text from my friend, Jill, that our local store had gooseberries and did I want any? What a silly question! Of course, I wanted some gooseberries. Within seconds I was dreaming of the gooseberry-almond cake from my days in Heidelberg, Germany. When Jill arrived …

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Spiced Duck Breasts Blackberry-Balsamic Sauce
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Spiced Duck Breasts – Magret de Canard aux Épices

My inspiration for Spiced Duck Breasts was a recipe in Food & Wine. The dish is an international fusion where a Mexican spice blend meets a French-style magret de canard. The blackberry-balsamic reduction adds a touch of sweetness offsetting the spice. The result was delicious despite not quite following my …

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French Duck Spicy Noodles @Masdaugustine
Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste

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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Provence Fresh Figs Recipes
Hilda StearnMain CoursePoultryProvencal RecipesTaste

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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