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Ring in the New Year with this elegant triple duck terrine drizzled with ginger-orange honey mustard coulis and layered on crostini with duck fat infused whipped cream and a spicy black-eyed pea pesto.
Easy to assemble, this appetizer is great for a party or a game-day snack.
Grand Prize 2011 Chef Recipe Contest, Chef Greg Reggio
Winner, 2001 Duck Recipe Contest, Chef Gerald Ford
Second Place 2012 Chef Recipe Contest, Chef Instructor Michael Watz
These tasty potstickers with their hot, tangy dipping sauce are a great appetizer or snack.