Duck recipe collection

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

A rich and flavorful cognac mushroom sauce that is the perfect accompaniment to elevate your special occasion meals. This exquisite sauce pairs wonderfully with tender veal chops, succulent roast duck, or a golden roast goose, adding a touch of elegance to your dining experience.

Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

Amazing Stuffed Leg of Duck with Red Wine Sauce recipe

Warm spiced cherry relish simmered with honey, raisins, cider vinegar, and crunchy pecans. The ultimate condiment for roast chicken, duck, or holiday ham.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Tender-crisp asparagus blanched in chicken broth and drizzled with a glossy oyster sauce glaze made with rendered chicken fat, sherry, and sesame oil. A 20-minute Chinese-style vegetable side dish.

Fluffy couscous cooked in duck stock with sliced dates and dried figs, ready in just 30 minutes. A sweet-savory side dish that pairs beautifully with roasted duck, lamb, or any rich main course.

Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.

Whole roast duck stuffed with a sweet apple, raisin, and cashew dressing, topped with bacon strips for extra richness. Serve alongside wild rice for a cozy fall dinner.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Grilled game sausage patties of ground duck, pork shoulder, and pancetta with cinnamon and cumin, wrapped in caul fat. Served on garlicky wilted kale with balsamic reduction.

This simple recipe will help you create a delectable dish that will surprise friends and family.

Cream cheese and olive dip with sour cream, Worcestershire sauce, and paprika. Rich, savory, and scoopable. A no-cook party appetizer that comes together in 10 minutes.

Classic French roast duck a l'orange with a caramelized orange sauce, Grand Marnier, and brown sauce reduction. Crisp skin, glossy bittersweet glaze.

Santa Fe black bean cakes made from scratch with dried black beans, bacon, serrano chiles, ancho powder, and cumin. Pan-fried until crisp and served with sour cream and salsa.