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.
Turn duck trimmings into rich, deeply flavored stock.
Render unto crispy duck skin for the perfect snack
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.
Duck fat gives these fried potatoes a more robust flavor and crisper texture than oil.
Salty, peppery, and luscious.
An intoxicating juxtaposition of flavors.
Crisp duck with blackberry gastrique.
These easy duck breasts are inspired by Italian saltimbocca.
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.