Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.

The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party.

You might expect to find smoked duck breast in a main-course salad like this one, but we use smoked turkey, which makes it more affordable.

Love red meat but tired of beef? Try duck breasts instead: They are as easy to cook as chicken.

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.

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.

We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid, stay crisp while the meat braises.

If you haven’t thought of duck as comfort food before, this will change your mind. Pasta, confit duck, and Savoy cabbage become the perfect cool-weather dinner—rich and succulent without seeming heavy. If you haven’t had confit duck...