Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad

Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch.

Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous

Reduced blackberries and roasted pearl onions go perfectly with crisp duck breast.

French in a Flash: Rustic Roast Duck with New Potatoes, Sugar Snaps, and Spring Onions

"Too often, we think of French haute cuisine without remembering the old, rustic heart that beats beneath it." A Split Personality France is a two-faced country. About a month ago, I ordered duck confit at an English French restaurant. It...

Roast Duck Pizza with Figs and Arugula

Chinese Roast Duck Pizza with fresh figs, Rocket (Arugula) greens and a Hoisin Drizzle

Sweet-Tart Duck Breasts With Fresh Cherry Sauce

Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic.

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.

Melissa Clark's Seared Duck Breast with Garam Masala and Grapes

It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsam...

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.

Duck Terrine With Figs From 'My Paris Kitchen'

Terrines like this duck and fig version in David Lebovitz's new cookbook, My Paris Kitchen, look difficult, but they're actually not much harder than making a meatloaf.

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!