Similar Recipes
Roasted Braised Duck
This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands!
Christmas Roast Duck with Apple Cider Drizzle (Easy)
Festive Christmas Roast duck - a duck rubbed with Christmas spices then roasted so the skin is crispy and the flesh is juicy. The rich duck pairs beautifully with a apple cider drizzle sauce.
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Sous Vide Duck Breast
As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide.
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Duck à l'Orange
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.
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Pan-Seared Duck Breast With Orange Pan Sauce
To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
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Sweet-Tart Duck Breasts With Fresh Cherry Sauce
Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic.
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Brown Duck Stock
One of the bonuses of breaking down whole birds like ducks is you get to transform scraps into delicious, homemade stock.
Duck Confit (French slow-cooked duck)
A traditional, authentic recipe for Duck Confit (duck legs slow roasted in duck fat), from a classically trained French Chef. It's so easy!
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Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous
Reduced blackberries and roasted pearl onions go perfectly with crisp duck breast.
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Sunday Supper: Seared Duck Breast and Apricot Compote
Duck breasts are simple to prepare, but always feel like a treat. The combination of a simply seasoned duck breast with a fresh warm apricot compote makes this an extremely simple Sunday Supper that feels like a feast. Serve this with a light rosé, and simple steamed brown rice and a big salad.
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After dry-aging duck yourself, do it justice by roasting it to rosy perfection.
Serve With
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale
This robust salad pulls together a handful of hearty, delicious ingredients: tender roasted potatoes, sweet caramelized shallots, tart marinated shiitake mushrooms, and hefty kale leaves.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
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Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes
A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!