Turkey Gizzards Two Ways

Two turkey gizzard recipes, one cooked until tender and made into French rillettes, and the other for gizzards cooked in a Chinese-style red braise. Both are delicious.

The Best Fried Chicken Gizzards

"You can never be surrounded by too many gizzards." More commonly sold than duck gizzards, chicken gizzards are dirt-cheap and wholly delicious. I was first introduced to the glory of Southern fried chicken gizzards at Roscoe's, a chain of chicken-and-waffle...

Crispy Duck Confit With Mixed Bitter Greens Salad

Crisp up homemade duck confit, and serve it with a bright and bitter salad for a simple weeknight meal that oozes Parisian bistro charm.

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 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!

Crispy Duck Cracklings With Za'atar and Sea Salt

Rendering duck fat gives you the bonus of a delicious, crispy duck skin snack.

Duck of Paradise

[Photograph: Sam Sobolewski] Duck is the perfect creative canvas for the home cook. It can be prepared simply or gussied up—wherever your whims may take you. This relatively straightforward pan-seared duck breast is enlivened by my favorite homemade spice rub,...

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...

The Nasty Bits: Sautéed Duck Livers with Rhubarb and Cherry Sauce

If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.

Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad

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