From pan-seared breasts to confit legs, our tried and true methods for making entertaining-worthy duck dishes.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Bag the duck and skip the buckets of fat.
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.
Reduce homemade stock to saucy perfection.
Duck doesn't get any better than this.
Slow-cooked, silky traditional duck confit
Koji is the key to this non-traditional confit.
Salty, peppery, and luscious.
Crispy skin, tender meat, and garlicky duck-fat rice.
An intoxicating juxtaposition of flavors.
Turn duck trimmings into rich, deeply flavored stock.
Crisp duck with blackberry gastrique.
Render unto crispy duck skin for the perfect snack
Duck fat gives these fried potatoes a more robust flavor and crisper texture than oil.
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.