Comments on: Pan-Roasted Duck Breast with Blackberry and Cranberry Chutney

By: Ren

Ren — Thu, 03 Dec 2009 03:28:30 +0000

Thanks, Caitlin! Duck is one of the main reasons that I always look forward to fall :-)

By: Caitlin

Caitlin — Thu, 03 Dec 2009 01:39:30 +0000

That duck breast looks wonderful!

By: Tuesday Twister « Edible Aria

Tuesday Twister « Edible Aria — Wed, 02 Dec 2009 02:21:03 +0000

[...] Pan-Roasted Moulard with Blackberry/Cranberry Chutney Succulent, aged Moulard duck breast with thyme, bay and a hint of freshly-grated nutmeg is [...]

By: Amuse-Gueules à la Canard « Edible Aria

Amuse-Gueules à la Canard « Edible Aria — Tue, 01 Dec 2009 05:05:46 +0000

[...] breast served on garlic croûtons, topped with duck liver mousse and alternately garnished with blackberry chutney & chives, slivered ginger & red onion and fig jam & tarragon. A bit of herb salad [...]

By: Ren

Ren — Sun, 29 Nov 2009 05:46:15 +0000

Why, thank you very kindly, ma’am!

By: Ren

Ren — Sun, 29 Nov 2009 05:45:45 +0000

Thanks! As you probably know, Moulard is a cross between Pekin and Muscovy, while your Muscovy is a pure bred. Hope you enjoy it!

By: Diane

Diane — Sat, 28 Nov 2009 15:48:13 +0000

I’ll have to try you duck recipe on a Muskcovy I have in the freezer. As usual, everything looks wonderfully delish!

By: ella

ella — Sat, 28 Nov 2009 14:40:04 +0000

looks divine!