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