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

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

Extra Crispy Duck Fat-Fried Fingerling Potatoes

There are three keys to getting extra crunchy fried potatoes: First, you've got to cook them for long enough to allow the gluey starch inside the cells to dissolve and work on the cell walls, gluing them into a thicker, more robust shape. Secondly, you've got to heat their surface in order to dehydrate and crisp them. Finally, you have to maximize the surface area, giving the potatoes more places to crisp up.

Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad

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

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,...

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!

Traditional Duck Confit

For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven.

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.

Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and Umeboshi

Put your koji duck confit to use for this simple, weeknight rice bowl.

Gizzards Galore

"My duck routine is always carried out for the sake of confit, an illustrious ritual that begins and ends with fat." When I need a bit of fun and relaxation after a long day's work, I'll buy a few ducks....

Koji Duck Confit

For a super-savory spin on duck confit, cure the legs with funky shio koji before cooking them low and slow in rendered duck fat.