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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'

Serious Eats Kate Williams 6 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

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'

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

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

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

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

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

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

Nigel Slater's Duck with Figs and Barolo

Serious Eats Kate Williams 4 comments

I'd never thought to pair the fruit with duck legs before reading Nigel Slater's Ripe. The simplicity called out to me. Duck, wine, figs and little else make for a rustic, easy meal. More

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

Serious Eats Kerry Saretsky Post a comment

Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic. More

Tea Smoked Rotisserie Duck

Serious Eats Joshua Bousel 2 comments

I started with a duck sauce recipe, but I realize now that was really just fodder to get me to this incredibly flavorful and moist tea-smoked duck. More

Cassoulet-Style Sausage 'n' Beans

Serious Eats Kerry Saretsky 13 comments

Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs. More

Graisserons

Serious Eats Chichi Wang 1 comment

[Photograph: Chichi Wang] Adapted from The Zuni Cafe Cookbook by Judi Rodgers.... More

Cook the Book: Duck Phở

Serious Eats Caroline Russock 1 comment

Swap out beef bones for duck to make a stock that has all of those warm and wonderful phở notes plus that unmistakable fattiness that can only come from duck. To the stock she adds a touch of fish sauce, sheds of duck leg, rice noodles and all of your go-to phở garnishes. More

Cook the Book: Duck Ham

Serious Eats Caroline Russock 5 comments

Van Boven's take on Duck Ham is a quick salt cure, an almost effortless process that required barely any effort at all, especially when considering just how impressive homemade duck ham sounds. It's basically a matter of procuring a nicely fatty duck breast, scoring the layer of fat, sprinkling it it orange zest, and submerging the duck in a mountain of kosher salt. More

Grilling: Spice-Rubbed Duck Breast

Serious Eats Joshua Bousel 1 comment

You need a vigilant eye to keep the duck out of constant flare-ups, but it's rewarded with a crisp skin and juicy meat. The spiced-rubbed breast is finished with an orange-blackberry glaze. More

Sunday Supper: Seared Duck Breast and Apricot Compote

Serious Eats Sydney Oland 4 comments

Duck breasts are simple to prepare, but always feel like a treat. The combination of a simply seasoned duck breast with a fresh warm apricot compote makes this an extremely simple Sunday Supper that feels like a feast. Serve this with a light rosé, and simple steamed brown rice and a big salad. More

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