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Persimmon Glazed Duck Breast with Steamed Three Color Cauliflower Recipe

Persimmon Glazed Duck Breast with Steamed Three Color Cauliflower

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Emeril's Market Picks

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on January 15, 2011

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    where is the recipe...i only see the ingredients shame on the foodnetwork

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  • on January 01, 2011

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    where is the recipe?

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  • on November 28, 2010

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    Im with jackieo386
    That's the last post

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  • on November 22, 2010

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    I signed up for foodnetwork.com so that I could view this recipe and am still not able to download it. What's the magic word?
    It sounds like a great recipe but I don't think you should promise something to get my email address and then not deliver.

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  • on December 09, 2009

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    Made this with chicken because that is what I had and I needed to use up my persommons. Turn out fabulous!!!! Kids loved, husband loved. It will totally go on the make again list. AND it is really easy to prepare so BONUS!

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  • on November 02, 2009

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    So my wife was pretty hesitant to be having duck for the first time and I was pretty hesitant to be making it for her since she was so concerned. After her first bite she was hooked! She said she was very impressed for her first duck experience and wants me to make it again. The cauliflower was just as well received, "a fun and creative way to eat cauliflower" I was told. I really do think it was the start anise pod that did it. Although I had a hard time finding one at my local Wegman's, my Asian grocery had plenty.

    Way to go Emeril!

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  • on December 30, 2008

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    WHAT A WODERFUL DISH THIS IS AT MARDI GRAS TIME.
    I LOVE IT.

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