Author: Minh Bui
Author: Jennifer Iserloh
Author: Emeril Lagasse
Author: Jerry Traunfeld
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time...
Author: Hank Shaw
Author: Alice Waters
This is a BH&G recipe. Duck is a favorite of my dad's, and the raspberry sauce compliments duck well.
Author: Berts Kitchen Witch
I prepare this on special occasions such as a romantic New Year's Eve dinner or my husband's birthday. Though I prefer tarragon, you could use basil leaves...
Author: FlemishMinx
A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works...
Author: Bouncepogo
I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. I thought it turned out really well with...
Author: The Flying Chef
The title really says it all - duck confit with a Chinese twist. From one of my favorite chefs, the late, but very great, Barbara Tropp, and her great...
Author: P48422
Make and share this Asian Braised Duck Legs recipe from Food.com.
Author: chia2160
A world famous dish that is really simple to cook. I have included directions on how to serve this traditional dish. You need to start this dish the day...
Author: Leta8076
Make and share this Duck and Sausage Gumbo recipe from Food.com.
Author: ratherbeswimmin
I bought a bag of duck legs recently. There were 10 of them in a 2kg bag, all beautifully trimmed and ready to cook. Normal eaters might eat one each but...
Author: JustJanS
Author: Gina Marie Miraglia Eriquez
This technique for preparing your holiday duck eliminates much of the fat just under the skin. If you prefer your duck more rich and fatty, eliminate the...
Author: Molly53
If you've never tried duck - this is THE recipe with which to make the introduction. If you love duck, you'll love this way of making it - elegant, flavourful...
Author: evelynathens
Adapted by Sally Schneider's A New Way to Cook Notes: I cannot give you a foolproof way of cooking your duck breasts. I've described what we do below to...
Author: Alexandra Stafford
Author: Bruce Aidells
Author: Roy Breiman
From Bon Appetit, September, 2004, this is a recipe from a Pittsburgh restaurant, "Dish Osteria and Bar". I made it without the polenta and the duck with...
Author: Epi Curious
Author: Julia Child
This recipe comes from Gordon Hamersley's "Bistro Cooking at Home". I use this in my recipe for Cassoulet, but you could also use it to top salads or add...
Author: xtine
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender;...
Author: Raquel Carena
Make and share this Roast Duck Legs With Red Wine Sauce recipe from Food.com.
Author: katew
Roast duck with orange sauce served over dirty rice. Courtesy of Frank Brigtsen, Brigtsen's Restaurant
Author: Food.com
i love duck and i love confit salads. this one is a winner! i have a recipe for crockpot confit posted, and petitfour has several confit recipes posted...
Author: chia2160
Make and share this Crock Pot Duck Confit recipe from Food.com.
Author: chia2160
This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations...
Author: Paula Wolfert
Author: Tom Colicchio