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24 recipes tagged with duck.
4 servings Wildfowl is variable in size and a hunt may net only one bird; feel free to halve the sauce mixture. In general, for whole wild ducks and…
10 to 12 servings Of all the ways to celebrate such a prized ingredient, this preparation is probably the most foolproof and straightforward. The result…
6 servings Duck breasts are best served rare or medium-rare. This technique is best with breasts from leaner ducks, such as Muscovies and Moulards. In…
8 to 10 servings This bread crumb–topped bean casserole comes from the south of France, and may include a combination of pork, sausage, bacon, duck…
Skin-on breasts are essential here, so do not use meat from a bird that does not pass the palatability test, above. Because wild ducks and geese are so…
8 to 10 first-course servings Pan-seared foie gras is always served rare and creamy in the center. It cooks in a flash and must be served at once, so have…
About 1 ½ cups This sauce is particularly nice with game birds. To turn this into a true Bigarade Sauce for duck or goose, use the zest and juice from a…
About 2 cups This sauce can be made a week ahead. If possible, use large dried Calimyrna figs rather than the smaller, darker Mission figs. This sauce is…
Duck legs are braised until tender in a savory-sweet sauce, then grilled to caramelize the glaze. Served with jasmine rice.
2 to 4 servings Please read About Duck and Goose. For duck à l’orange, after roasting the duck, prepare Sweet-Sour Orange Pan Sauce with the pan juices…
4 to 6 servings A classic ingredient in Cassoulet, well-browned confit can also be used in hash, as a topping for a salad of sturdy greens, or added to a…
Gizzards are slowly cooked in duck or goose fat until tender, resulting in a rich and flavorful confit. Serve as an appetizer or main course.
6 servings Fesenjoon is a Persian stew, or khoresh, of duck in a tangy sauce redolent of pomegranate molasses and toasted walnuts. This dish is often made…
2 to 4 servings With its crispy, lacquered-looking skin, this is similar to the famous Peking duck but requires much less time and effort. Please read…
A quick and easy orange sauce made with orange marmalade, soy sauce, orange liqueur, and vinegar. Perfect for glazing duck or other meats.
About 5 cups Ideal for stuffing roast duck or goose. If baking separately as a dressing, preheat the oven to 350°F and grease a shallow 9-inch square…
A rich and savory rillettes made with duck or goose legs, simmered until tender and shredded. Perfect as a spread for bread or crackers.
Crispy duck breast with a flavorful dry brine, steamed then deep-fried for golden, crunchy skin. Served with Sichuan pepper salt.
A refreshing salad featuring crispy duck breast, juicy watermelon, and a hoisin-spiced dressing. Ready in 25 minutes, perfect for a quick summer dinner.
Glazed duck breasts with a sweet and aromatic rosemary-fennel seed glaze, served alongside a spicy sweet potato ragout and fresh figs.
Crispy duck breasts with smoky black beans on tortillas, topped with fresh lettuce and cilantro, served with a sun-dried tomato salsa.
Grilled duck breast with crispy skin and rich flavor, seasoned with poultry rub. Perfect for a special dinner.
Pan-seared duck breasts are served with a rich, spiced almond and tomato sauce made with cinnamon, cloves, and dried red chilies.
Seared duck breasts with a warm fig and arugula salad, featuring blue cheese and hazelnuts for a balance of rich, sweet, spicy, and tangy flavors.
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