Comments on: Duck Breast with Sweet and Sour Cranberry Chutney Recipe

By: Judy in SATX

Judy in SATX — Wed, 24 Dec 2008 03:58:45 +0000

I have two duck breasts defrosting and fresh cranberries. We’ll have this for Christmas Eve!

By: maris

maris — Tue, 23 Dec 2008 02:22:07 +0000

This looks like such a festive dish! Everything on that plate looks amazing.

By: Francis

Francis — Mon, 22 Dec 2008 06:55:02 +0000

Wow! That’s a really delicious photo.
Thanks for the recipe too!

By: Kevin

Kevin — Sat, 20 Dec 2008 21:16:19 +0000

That looks good. I have been enjoying the cranberries lately.

By: Big Boys Oven

Big Boys Oven — Sat, 20 Dec 2008 04:58:15 +0000

OMG! you meet up Ming Tsai, this is awesome . . . (tell him I had been keeping his books on my bookshelf)…lol! I love this east and west dishes creations. The duck breast look so moist and well glazed too. Just fantastic!

By: Petite Kitchen

Petite Kitchen — Fri, 19 Dec 2008 00:35:47 +0000

Oh, woman yer killin’ me. Duck AND cranberries, oh my goodness. That’s it. I’m gonna have to buy a duck. Looks fabulous.

By: Kim

Kim — Thu, 18 Dec 2008 03:20:28 +0000

Oh wow! I’m incredibly jealous of the fact that you met Ming Tsai! That guy is awesome. And I sympathize with you about the video game noises. When I lived with my family, my little brother (Fathead) absolutely HAD to have the volume all the way up. I’ve definitely hidden some games from Fathead for sanity’s sake.

By: Sowjanya

Sowjanya — Wed, 17 Dec 2008 19:46:42 +0000

add me to the jealous group. Ming Tsai is on my top 5 chef’s to do list…lolol

By: Dirtykitchensecrets

Dirtykitchensecrets — Wed, 17 Dec 2008 12:23:17 +0000

Oh how yummy! I love duck! I’m making it as part of my 7-course christmas dinner extravaganza! Posted all other 6 courses on my blog. Hope you can participate

By: Luna Pier Cook

Luna Pier Cook — Wed, 17 Dec 2008 09:18:15 +0000

Up here in the cold and frigid tundra that is Michigan, we have plenty of duck (and goose) hunting, farms of beautiful white potatoes and miles of green beans, along with a burgeoning cranberry industry. This looks like a Michigan dish to me!