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. We served it with all the usual side dishes.
Author: Rhonda Brock Fuller
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 actually is. We have reduced the original quantity...
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 on toast - it can also serve as a finish for...
Author: Jacques Pépin
Duck breast. Pan seared, then roasted with garlic and rosemary.
Author: silvertail
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 and then remove legs/wings whole and breasts from...
Author: brujakitty
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 or decrease the size of the terrine, the weight...
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 really good. This is traditionally done with a whole...
Author: Chef John
Author: Christine Hanna
Make and share this Crispy Braised Duck Legs recipe from Food.com.
Author: chia2160
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 ham, goat, or duck. Whatever you use, keep the proportions...
Author: Andrew Schloss
Author: Paul Grimes
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
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 and whenever we can find ducks. Makes enough...
Author: MomofFourPickyEaters
A quick and easy recipe for Red-Wine-Braised Duck Legs
Author: Michael Lomonaco
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
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 very plain, has a nice but not outstanding flavor...
Author: Bergy
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
Make and share this Steamed and Roasted Whole Duck recipe from Food.com.
Author: kiwidutch
Author: Diane Rossen Worthington
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
You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.
Author: seattlelove
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 so very true, and produced what my wife and I agreed...
Author: Chef John
Author: Emily Ansara Baines
Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.
Author: Monte Farber and Amy Zerner
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple...
Author: Tom Colicchio
Author: Franco Luise
Author: Selma Brown Morrow
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
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
Author: Julia Child
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
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: Alice Waters
Make and share this Crispy Roast Duck With Lavender Honey recipe from Food.com.
Author: ratherbeswimmin
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