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Roast Duck Shooter's-Style Sandwich With Pickled Carrots, Daikon, Cucumber, and Hoisin Sauce

Serious Eats J. Kenji López-Alt Post a comment

Peking-style roast duck is packed into a sandwich with quick-pickled carrots and daikon radish, sliced cucumbers, and hoisin sauce. The flavors are inspired by Chinese sesame pancakes, but when pressed under heavy weights for several hours, it turns into a neat, flavor-packed meal. More

Pappardelle With Duck Ragu From 'Roberta's'

Cook the Book Kate Williams 2 comments

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

Pappardelle With Duck Ragu From 'Roberta's'

Serious Eats Kate Williams 7 comments

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

Duck Burgers With Pickled Fennel and Prune Mayonnaise

Kerry Saretsky 3 comments

This game-y, deeply flavored duck burger is topped with buttery lettuce, freshly pickled fennel, and sweet prune mayonnaise. More

Duck Burgers With Pickled Fennel and Prune Mayonnaise

Serious Eats Kerry Saretsky 2 comments

A mustardy burger made with duck breast and topped with lettuce, fresh pickled fennel, and prune mayonnaise. More

Kamo Nanban Soba From 'Japanese Soul Cooking'

Cook the Book Kate Williams 1 comment

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. Best of all, it's an impressive-looking dish that isn't much harder to prepare than boiling a pot of noodles. More

Kamo Nanban Soba From 'Japanese Soul Cooking'

Serious Eats Kate Williams 6 comments

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles. More

Thanksgiving Sandwich Showdown at Jake's Sandwich Board in Philly

A Sandwich a Day Charlie Taylor 4 comments

Two offerings from Jake's Sandwich Board in Philadelphia go head-to-head for the right to be called the ultimate Thanksgiving sandwich. More

Pineapple Duck Curry From 'Everyday Thai Cooking'

Cook the Book Kate Williams 3 comments

This duck curry, from Katie Chin's new cookbook, Everyday Thai Cooking, is perhaps one of her richest: the generous pour of coconut milk and fat-laced duck meat definitely take the dish into stick-to-your-ribs comfort territory. Still, the bright sweetness of the pineapple and tomatoes, combined with the abundant fresh herbs and spicy curry paste, lightens the dish just enough to make it enjoyable, even on a sunny October day. More

Pineapple Duck Curry From 'Everyday Thai Cooking'

Serious Eats Kate Williams 1 comment

This duck curry from Katie Chin's new cookbook, Everyday Thai Cooking, is perhaps one of her richest: the generous pour of coconut milk and fat-laced duck meat definitely take the dish into stick-to-your-ribs comfort territory. Still, the bright sweetness of the pineapple and tomatoes, combined with the abundant fresh herbs and spicy curry paste, lightens the dish just enough to make it enjoyable even on a sunny October day. More

A Sandwich a Day: Deep Fried Duck Leg at Serpico in Philadelphia

A Sandwich a Day Collin Keefe 3 comments

There's more than meets in the eye in Chef Peter Serpico's playful Peking duck send-up, but that's completely aside from the point. It's delicious. More

Thai Spicy Duck Salad

Serious Eats Joshua Bousel 2 comments

An intoxicating juxtaposition of flavors, including spicy and salty lime dressing, sweet pineapple, nutty cashews, and lightly smoky duck, make this a salad of the highest order. More

Grilling: Duck Pastrami

Grilling Joshua Bousel 2 comments

Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over. More

Duck Pastrami

Serious Eats Joshua Bousel 12 comments

Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over. More

The Food Lab: How to Pan Sear Foie Gras

The Food Lab J. Kenji López-Alt 21 comments

You shouldn't panic because foie gras is one of the easiest proteins to cook in the world. Far simpler than a steak or a chicken breast. Infinitely more forgiving than a pork chop or a piece of delicate fish. It's nearly foolproof by nature. Here's how to do it. More

Melissa Clark's Seared Duck Breast with Garam Masala and Grapes

Serious Eats Kate Williams 1 comment

It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results. More

Grilling: Peppered Duck Breasts with Cherry-Port Sauce

Grilling Joshua Bousel Post a comment

Duck breasts with juicy meat and crisp skin topped with a robust cherry-port sauce. A rich and warm combo that's fitting for the start of winter. More

Peppered Duck Breasts with Cherry-Port Sauce

Serious Eats Joshua Bousel Post a comment

Druck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo that's fitting for the start of winter. More

The Ultimate Turducken

Serious Eats J. Kenji López-Alt 17 comments

This upgraded version of a turducken produces perfectly moist chicken, duck, and turkey meat with no flabby, unrendered skin. The ultimate Thanksgiving roast! More

Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad

Serious Eats Kerry Saretsky 2 comments

Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch. More

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