Why a Duck? Ask Dickens!

The best thing about the holidays is always the food, that is, if you are doing it right! As we say here, let nature lead the way — great food is seasonal and should be celebrated in its own time. Look no farther than the books of Charles Dickens and ask why they always seemed […] The post Why a Duck? Ask Dickens! appeared first on HERITAGE FOODS USA.
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Seared Duck Breast and Braised Duck Legs

Serve the duck with blood orange supremes and braised Vidalia onions. The post Seared Duck Breast and Braised Duck Legs appeared first on HERITAGE FOODS USA.
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Five-Spice Crispy Duck Lettuce Wraps

Serve with plum sauce and enjoy! The post Five-Spice Crispy Duck Lettuce Wraps appeared first on HERITAGE FOODS USA.
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Simple Whole Roast Duck

Serve with a side of Native Harvest chokecherry jam and enjoy! The post Simple Whole Roast Duck appeared first on HERITAGE FOODS USA.
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Perfect Roasted Duck

Ducks and Geese are both red-meat birds. So while the USDA recommends a final temperature of 165° F for both duck and goose, we agree with our network of chefs who believe their rich breast meat is best served medium-rare, or 145 ° F.... The post Perfect Roasted Duck appeared first on HERITAGE FOODS USA.
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Roasted Holiday Goose

Ducks and Geese are both red-meat birds, and while the USDA recommends a final temperature of 165°F for both duck and goose, we agree with our network of chefs who believe their rich breast meat is best served medium-rare, or 145°F.... The post Roasted Holiday Goose appeared first on HERITAGE FOODS USA.
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