I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey....
Author: Rhonda Brock Fuller
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Author: Spencer & Serena
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe...
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks...
Author: brujakitty
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served...
Author: Jacques Pépin
Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned...
Author: rmdalrymple
Duck breast. Pan seared, then roasted with garlic and rosemary.
Author: silvertail
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's...
Author: Chef John
This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or...
Author: Andrew Schloss
Make and share this Crispy Braised Duck Legs recipe from Food.com.
Author: chia2160
Author: Diane Rossen Worthington
My husband told me his grandmother made something similar to this, so I made up a recipe and it turned out delicious! Now it is a favorite at holiday meals...
Author: MomofFourPickyEaters
Author: Christine Hanna
A quick and easy recipe for Red-Wine-Braised Duck Legs
Author: Paul Grimes
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Author: Wynne
Author: Michael Lomonaco
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Author: Debbie
This is a very weird introduction because I am recommending that you do not make this recipe! I posted it in the morning and made it for dinner - It is...
Author: Bergy
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful...
Author: Tom Colicchio
You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.
Author: seattlelove
Author: Selma Brown Morrow
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's...
Author: Chef John
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
My husband came up with this, and it's one his very few culinary creations that work. It's easy and pretty darn tasty. Also good for guests who want something...
Author: sansan
Make and share this Steamed and Roasted Whole Duck recipe from Food.com.
Author: kiwidutch
A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works...
Author: Bouncepogo
Author: Franco Luise
Author: Julia Child
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...
Author: Hank Shaw
Author: Emily Ansara Baines
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...
Author: Lillian Chou
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Minh Bui