This is delicious and easy and only 4 ingredients! I found this in my 'Weber's Real Grilling' cookbook so it's kind of tailored to gas grill cooking...which is not to say that you can't do this on a charcoal...
It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange....
Delicious! This goes great with grilled chicken. Fresh breadcrumbs are listed twice, it's not a typo, they're used twice in the recipe. Recipe from the Chicago Tribune.
I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I...
This is a lush recipe for duck. It tastes very "french", and despite the honey glaze, it isn't too sweet. The lavender or herbes de provence make a nice counterpoint to the flavors. The pan juice is perfect...
This is a recipe I tried about 20 years ago and today I still get requests for it. It is a wonderful glaze for duck or goose! If you are looking for something that is calorie-wise, you may wish to look...
A delicious duck recipe from the Upperline Restaurant in New Orleans, courtesy of Bon Appetit. I recommend making the sauce a day ahead, as I found that it takes a little longer to reduce than what is...
I love preparing duck, because nothing is wasted. Use the liver and make a deconstructed pate by sauteing shallot in butter; add the liver and mash, then add a little S&P. Served on baguette, this makes...
A gorgeous, mahogany-coloured duck. The rich meat is set off by the tart cherry sauce. I would serve this with steamed or roasted broccoli. Developed for the RSC 2004 Contest.
Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be...
This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half,...
Sometimes, some dishes are hard to put into writing and I think this is one of them. I almost feel like I have to stand beside you and show you how it's done. I can tell by how it smells, how it sounds...
A variation on beer can chicken. I did this with a can of iced tea rather than beer but I don't think it makes that big a difference (my beer can chicken does not taste like beer and this duck did not...
Here's another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. The orange sauce is awesome! The Grand Marnier and the fresh...
From Emeril Lagasse, this is a great duck recipe. The citrus aroma fills the kitchen while it's cooking. The skin is crisp, and the duck is moist and tender.
A simple rub made with salt, pepper, and paprika seasons this roast duck basted with butter. It is delicious. I all way do make duck often if I have one, and not just for special occassions.
Duck, symbolizing happiness and fidelity, is essential at every banquet during Chinese New Year. You can make this authentic version or buy roasted duck at meat shops in Canadian Chinatowns. For a first...
Served with a delicious orange sauce. NOTE: Do not prick duck! It remains more crisp without pricking. There is much waste in duck. For adult portions and healthy appetites, even a 6-pound duck will serve...
Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of...
I adore roasted duck... and kumquats. This was in the Tribune's Food & Drink Weekly Guide. Am stashing for when the economy warrants me springing for a duck... & kumquats.
This is traditional fall dinner, usually served with "mlinci" (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks.
We had this at the Zia Restaurant in Albuquerque and absolutely loved it, so I asked for the recipe. At first, I was refused, but when I told them that I need to know what the ingredients are, for medical...
This recipe makes an excellent oven-roasted duck in Provencal sauce. It smells great and is very colorful. Buy a frozen 4-6 pound duck, thawing it completely in the fridge before using. Adapted from Cooking...
This is a super easy way to prepare freshly-killed wood ducks. The recipe will also work for teal but if you are cooking Mallards or Black Ducks, I recommend that you cook only one bird instead of two...
This is time-consuming and difficult. NOT recommended for the beginner or novice cook!! "Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that the...