Duck breast/4 recipes

These are so easy to make and are delicious!

This is an amazing recipe, nothing but good reviews from people who have tried it.

Add some cheese to your succulent chicken with this delicious recipe that uses parmesan cheese and a variety of spices.

Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!

I loved this recipe. I made this for my mom after her surgery and she loved it. I only used 1 box of spinach instead of 2 and I used real bacon and not bacon bits, other than that it was great!

If you're family loves chicken, they will simply enjoy eating this scrumptious dish!

Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests.

Crab stuffed chicken breast that is out of this world with a French style white wine cream sauce. This single skillet chicken breast dinner with sauce makes for easy cleanup and is guaranteed to wow your family.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

Chicken breasts baked in sour cream and white wine with green spring onions and garlic. An easy no fuss dish that perfect for a weeknight meal.

Absolutely delicious in every way. The lime and garlic marinade works it's wonders and permeated the loin wonderfully. (We marinaded for two days :) The onion marmelade paired perfectly, it actually tasted like apples and everything was easy to prepare.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

My husband and i really enjoyed this recipe. I am not a very good cook, but these instructions were really easy to follow! Try it!

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

A mixture of ricotta cheese, spinach and provolone cheese stuffed inside chicken breast and topped with a rich tomato sauce. Got this recipe from a friend in Wisconsin where provolone cheese is very popular. If you don't have the provolone feel free to substitute mozzarella for equally outstanding results.

This crispy crunchy are baked in the oven and to add moist juicy flavor the chicken strips are soaked in a buttermilk marinade. There is then no need for egg and no need for frying making this recipe low in fat and high in goodness.