
Roast Beef Debris Po’ Boy
This New Orleans-inspired Roast Beef Debris Po' Boy by @flychefaldenb is a flavorful mix of savory…
Get RecipeBring 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.
1 Teaspoon Butter
1 Cup Onion, Finely Diced
1 Small Jalapeño (Without Seeds), Minced
1 Teaspoon Ginger Minced
1 Teaspoon Garlic, Minced
1 Teaspoon Tony’s No Salt Seasoning Blend
3 Ripe Peaches, Peeled and Chopped, with Their Juices
1/4 Cup Sugar
1/4 Cup Apple Cider Vinegar
1/4 Cup Pepper Jelly
4 Each Duck Breasts (6-7 Ounces), Skin On
1 Cup Tony’s 30-Minute Wild Game Marinade
Making the Creole Peach Pepper Jelly:
Making the Duck:
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This New Orleans-inspired Roast Beef Debris Po' Boy by @flychefaldenb is a flavorful mix of savory…
Get RecipeThe way @firehousegrub incorporates Tony's Original Creole Seasoning into this Beef Stroganoff will forever change the…
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