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recipes
Thyme Duck Fat Focaccia
The Italian bread known as focaccia is traditionally made with olive oil and is often sprinkled with fresh rosemary and crunchy flakes of sea salt.
May 2009
recipes
Confit Duck Legs
Making your own duck confit allows you to control the spicing and the cooking time to produce a velvety piece of meat.
September 2008
- Keywords
- paul grimes,
- poultry,
- french,
- buy this make that,
- confit
recipes
Tagliatelle with Duck Ragù
The secret to making this dish so stunningly delicious is duck fat, which, along with the moist duck meat, adds an irreplaceable element of richness.
April 2008
- Keywords
- pasta,
- italian,
- poultry,
- franco luise and antonio vitale
recipes
Tea-Smoked Duck Breasts
This procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches.
January 2007
- Keywords
- diary of a foodie,
- tea,
- poultry,
- asian,
- chinese
recipes
Savory Duck Fat Doughnuts
The dough—based on bomboloni, with duck fat subbing for butter—is soft as a baby’s bottomand a dream to work with.
August 2009
- Keywords
- web-exclusive recipes,
- dessert,
- poultry,
- ian knauer
recipes
Duck Breast with Sweet Cherry Sauce
The bright flavor of cherries gives duck breast seasonal flair.
July 2005
- Keywords
- ian knauer,
- poultry,
- fruit,
- cherry,
- seasonal kitchen
recipes
Glazed Duck With Clementine Sauce
Clementines take the place of oranges in this variation on the French classic duck à l’orange.
January 2005
- Keywords
- shelley wiseman,
- seasonal,
- winter,
- fruit,
- poultry
recipes
Instant Borscht with Confit Duck
We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.
January 2007
recipes
Smoked-Duck Toasts with Gingered Rhubarb
Simply elegant: Rhubarb, ginger, and cilantro brighten canapés of earthy smoked duck.
May 2002
- Keywords
- alexis touchet,
- poultry,
- rhubarb,
- gourmet entertains
recipes
Whole Roasted Duck
The rare breeds of Rouen Clair and Duclair are small, tender, and have a low fat content, which makes them preferable to commercially available birds.
November 2003
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