From pan-seared breasts to confit legs, our tried and true methods for making entertaining-worthy duck dishes.
Slow-cooked, silky traditional duck confit
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
Bag the duck and skip the buckets of fat.
Reduce homemade stock to saucy perfection.
Turn duck trimmings into rich, deeply flavored stock.
An intoxicating juxtaposition of flavors.
Duck doesn't get any better than this.
Bring French bistro vibes home.
Render unto crispy duck skin for the perfect snack
Crisp duck with blackberry gastrique.
Salty, peppery, and luscious.
Duck fat gives these fried potatoes a more robust flavor and crisper texture than oil.
Crispy skin, tender meat, and garlicky duck-fat rice.
Koji is the key to this non-traditional confit.
Whether turkey isn't your thing or you're just looking for a smaller bird.
Ducks dry together.
The simple way is the best way when it comes to rendering fat
A step-by-step guide for breaking down the most delicious bird.
Get ready to nerd out on duck all month long.