Bring a little sweet heat to this decadent duck dinner! With Creole seasoning and sweet peaches, this Marinated Duck Breast with Creole Peach Pepper Jelly by two-time James Beard Award-winning Chef Susan Spicer is the perfect date-night meal.
This is a great recipe for stuffed duck! These ducks are stuffed with delicious vegetables mixed and rubbed generously with Tony’s Original Creole Seasoning. They’re then cooked with red wine and chicken broth and topped with green onions, parsley and mushrooms.
This is a great recipe for a main course dish. The oranges and lemon add a slight zest, and the caramelized sugar adds a delicious glaze. Best served garnished with oranges and parsley.
A very simple baked duck recipe with a deliciously spicy flair.