Recipe: Honey-Lacquered Duck Breast Quick & Easy Instant Pot Cassoulet (Duck & White Bean Stew) Traditional cassoulet takes ...

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium ...

This lip-puckeringly sweet and sour tamarind sauce cuts through the richness of fried duck breasts. Serve this easy curry with rice or roti. For the tamarind curry sauce, heat 2 tablespoons of oil ...

Get a head start on Soup Sunday with Nathan Miller’s Duck & Wild Rice Soup recipe, featuring rich duck confit, roasted ...

Let the bird rest for a few minutes before carving. Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut. Maybe you’ve ...

It’s easy to make, but you’ll need to start 2–3 days ahead. The duck breasts are cured, like ham, and the legs are slowly cooked in duck fat, to be served whole or made into rillettes.

Take out the giblets from the duck and place them in a separate tray with chopped leek, carrot, celery and parsley stalks. Place this in the bottom of the oven and cook for 30 minutes. Place into ...