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Recipes
Quebecois-Style Mixed Meat Pie (Cipaille)
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Recipes
Roasted Duck with Apples and Onions
It’s all cooked in just two skillets.
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Recipes
Duck Pâté en Croûte
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Recipes
Hummus with Pan-Seared Duck, Leeks, and Tapenade
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Duck Recipes
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Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)
By
KATE HILL
Duck and Andouille Gumbo
By
JUSTIN DEVILLIER
Five-Spice Roast Duck
By
CORINNE TRANG
Our All-Time Best Duck Recipes
By
SAVEUR EDITORS
Duck-Fat Shortbread Cookies
By
KAT CRADDOCK
In French Gascony, Duck Fat Is King
By
KATE HILL
The Winemaker’s Roast Duck with Shallots and Concord Grapes
By
KATE HILL
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)
By
KATE HILL
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)
By
KATE HILL
Gascon-Style Duck Confit (Confit de Canard)
By
KATE HILL
Duck Fat Turns Root Vegetables Into a One-Pan Dinner
By
MARTHA UPTON
Fire-Roasted Duck & Pheasant with Red Currant Jelly
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Pan Roasted Duck Breast with Scotch Broth
By
CHEF MATTHEW HARDNER, HIGHLANDS NYC
Birch Syrup and Soy Sauce-Glazed Roast Duck
By
AMY THIELEN
Duck Borscht with Fermented Tomato Sauce
By
OLIA HERCULES
The Ultimate Holiday Snack: Duck Pâté en Croûte
By
CRAIG CAVALLO
Dominique Ansel’s Cassoulet
Roast Duck with Ruby Port and Figs
By
ANDREW CARMELLINI
Skillet-Cooked Duck Breast with Beets and Watercress
Duck Rillettes
Roast Duck with Plums
Escarole with Confit Duck Gizzards, Comté, and Walnuts
Smoked Duck Gumbo
Duck Liver Mousse with Cipolline Onions and Mushrooms
Magret à la D’Artagnan
Easy Does It: How to Sear Duck Breast
Braised Duck Tacos (Tacos de Carnitas de Pato)
The Elements of Duck
Duck Confit
Roast Duck with Mandarin Orange Sauce
Crispy Duck Breasts with Glazed Carrots
Sichuan Tea-Smoked Duck
Bebek Betutu (Balinese Roast Duck)
Crispy Duck with Udon Noodles
Fig Syrup
Canard aux Olives (Roast Duck with Olives)
Duck à l’Orange: Grande Dame
By
BETH KRACKLAUER
How to Break Down a Duck
How to Choose the Right Duck for Cooking
By
HUNTER LEWIS
Who Is Killing the Great Chefs of Europe?: Duck Pâté in Pastry
Roast Duck Bao
Duck Pâté
Sooke Harbour House Duck with Duck Jus and Green Beans
Braised Duck Legs with Rutabagas
Duck with Cherries
Cassoulet
Rendered Duck Fat
Enriched Duck Stock
Roast Duck with Orange Sauce
Duck Terrine
Arròs amb Ànec i Naps (Rice with Duck and Turnips)
Duck Breast in Brandy Sauce with Truffles and Mushrooms
Making Duck Confit
Cooking Duck Legs
Braised Duck Legs with Mustard Greens and Bok Choy
Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples
Duck Braised in Bunyuls
Litchi Duck Stir-Fry
Tea-Smoked Duck
Duck Bresaola with Barlotti and Red Onion Jam
