Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad
Duck is often paired with something sweet, as in canard a l'orange. Jean-Georges Vongerichten tops it here with chopped sugar-coated almonds. The sugar burns slightly as the meat is broiled to form a bittersweet crust that pairs beautifully with the juicy richness of the duck.
Slideshow: More Duck Recipes