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Duck - Page 2 of 5

  • Moveable Feast

    Pet Pha Lo (Stewed Duck) with Chile Dipping Sauce

    Thai soy sauces have a flavor that’s distinct from Chinese or Japanese sauces, and are an important element in this slow-cooked duck dish. Chef Ricker uses both thin or “white”…

  • Moveable Feast

    Coffee Barbecue Duck

    There isn’t a pronounced coffee flavor in this barbecue sauce; it simply adds depth. Make sure to save your leftover duck fat (stored either in the refrigerator or freezer)—it’s great…

  • Recipe

    Seared Duck Breasts with Pear-Bourbon Relish

    This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

  • Article

    Master the Technique: Duck Confit

    There are few things more decadent than a rich, crispy leg of duck confit. Here are a few simple steps to making it at home.

  • Recipe

    Slow-Cooker Cassoulet with Croûtes and Lemon-Parsley Butter

    This cassoulet is just as delicious as the French original—though with easier-to-find ingredients. For efficiency’s sake, prep the other ingredients while the bacon cooks. If you can’t find fresh bulk…

  • Recipe

    Plum-Glazed Duck Breasts

    The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or…

  • Recipe

    Pappardelle with Venetian Duck Ragu

    In northern Italy, ragùs tend to be less about tomatoes and more about the meat and aromatic herbs that flavor them. Venetian ragù, for example, is made from the meat…

  • Recipe

    Braised Duck Legs with Figs, Star Anise, and Winter Squash

    Koren Grieveson’s use of duck legs in this hearty one-pot is inspired—they make the dish special without being difficult to prepare. Plus, the duck becomes meltingly tender as it braises,…

  • Recipe

    Roasted Ducks with Tangerine-Hoisin Glaze

    Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during…

  • Recipe

    Crisp Tea-Smoked Duck with Green Mango and Basil Salad

    Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos. Extra: To learn more, watch a…

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