We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
I think by steaming duck it brings the fat content down a bit. This recipe uses steaming and roasting to cook the duck. Recipe source: The Steamer Cookbook
Author: ellie_
Author: Orlando Murrin
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
Author: Jennifer Iserloh
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
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
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
This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.
Author: Christine Pham
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
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
Author: Emeril Lagasse
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
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
Author: Jerry Traunfeld
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
Author: Tom Colicchio
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
Author: Gina Marie Miraglia Eriquez
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
Author: Dickie Reynolds
Author: Duy Pham
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
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
Author: Alice Waters
Make and share this Duck and Sausage Gumbo recipe from Food.com.
Author: ratherbeswimmin
Author: Diane Morgan
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
Make and share this Instant Pot Duck Confit recipe from Food.com.
Author: norasingley
Author: Bruce Aidells
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made...
Author: Paula Wolfert