i love this with spicy tamari noodles and jasmine rice. an asian slaw and lime sorbet, and you have an easy summer dinner
Author: chia2160
Author: Jennifer Iserloh
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont...
Author: Hank Shaw
Author: Orlando Murrin
I prepare this on special occasions such as a romantic New Year's Eve dinner or my husband's birthday. Though I prefer tarragon, you could use basil leaves or rosemary instead. I keep it simple, serving...
Author: FlemishMinx
This simple preparation has many of the complex spices of a classically prepared Chinese duck, but it takes little preparation or special skills.
Author: DVG2000
This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.
Author: Christine Pham
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Author: Andy Baraghani
I love to barbeque everything. I searched far and wide for a recipe on how to grill a whole duckling on the grill and found nothing. So, I came up with this basic, easy recipe that works best when grilled...
Author: Tina
This is a BH&G recipe. Duck is a favorite of my dad's, and the raspberry sauce compliments duck well.
Author: Berts Kitchen Witch
Author: Gina Marie Miraglia Eriquez
This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations two days before you plan to serve the cassoulet.
Author: Paula Wolfert
Roast duck goes with anything tangy; my choice is grapefruit, with fruit segments served in a sauce made with fresh ginger.
Author: MarieRynr
Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2 hours, not 2 days. It's a game-changer. Bonus...
Author: Hank Shaw
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. I thought it turned out really well with sauce really complimenting the duck. I did adjust...
Author: The Flying Chef
If you've never tried duck - this is THE recipe with which to make the introduction. If you love duck, you'll love this way of making it - elegant, flavourful and easy. From Bon Appetit, April, 2000.
Author: evelynathens
From Mastering the Art of French Cooking, Vol. 1. "in casserole roasting, the duck is browned on all sides, then set to roast in a covered casserole. Cooking in its own steam, the duck's flesh becomes...
Author: davinandkennard
Author: Emeril Lagasse
This technique for preparing your holiday duck eliminates much of the fat just under the skin. If you prefer your duck more rich and fatty, eliminate the 24-hour air drying. The sauce is also suitable...
Author: Molly53
Author: Jerry Traunfeld
Author: Alice Waters
Make and share this Duck and Sausage Gumbo recipe from Food.com.
Author: ratherbeswimmin
Author: Duy Pham
Author: Dickie Reynolds
Fruit always works well with duck.This is an elegant dish and I like to serve it with new potatoes and a selection of vegetables. Note that there can be a big dfference in the size of duck breasts, you...
Author: PetsRus
Author: Tom Colicchio
This not only looks beautiful but is a very tasty terrine. You will get raves over it. Terrines are a fair amount of work but the end result is so professional. Once you have made one or two it becomes...
Author: Bergy
Citrus segments get saucy in our play on duck à l'orange.
Author: Claire Saffitz
Author: Bruce Aidells
Author: Michel Del Burgo