Recipe of the Day
Pan-Seared Duck Breast with Blueberry Sauce
An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots. Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion.
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The USDA recommends roasting wild duck, pheasant, and quail to a minimum internal temperature of 165 degrees F (74 degrees C).
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