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Turkey & Duck
Shrimp Tempura
Fry shrimp to crispy browned perfection with this quick, simple recipe.
Turkey & Duck
Slow Cooked Duck with Green Olives and Herbes de Provence
Paula Wolfert transports us to the South of France with this tender, crispy-skinned duck in a tomato–white wine pan sauce.
Turkey & Duck
Roast Goose with Crispy Skin
Learn how to make this holiday classic from Jacques Pépin, who borrows a special technique for achieving an irresistibly crispy exterior.
Turkey & Duck
Tea Brined Duck Breast
This crispy-skinned duck gets its deep color and flavor from the black tea brine, and is an easy alternative to Peking duck.
Turkey & Duck
Crispy Duck with Duck Dirty Rice and Peach Salad
Enjoy all parts of the duck with this recipe from Top Chef favorite Tiffany Derry. She makes dirty rice with a slow-cooked confit duck leg and sautéed duck livers and gizzards, and pairs it with a crispy-skinned duck breast. The peach salad that goes on top gives the plate bright, sweet flavors straight from her home state of Texas.
Turkey & Duck
Classic Duck Confit
This classic French duck confit will take you back to your favorite bistro meal.
Turkey & Duck
Peking Duck
Soy sauce, honey, Chinese five spice, and hoisin season this rich duck with incomparably crispy skin.
Turkey & Duck
Cassoulet with Duck Confit
Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors. More Bean Recipes
Turkey & Duck
Roast Duck with Citrus Pan Sauce
Roast duck is easier than ever with this recipe. To render the fat and ensure a crisp skin, the duck is first steamed by cooking it over a roasting pan filled with water. Scattering a handful of coriander seeds into the steaming water releases their citrusy scent, which is accentuated by the oranges and lemons stuffed in the duck. The duck then roasts until the meat is tender and the skin is a crisp, toasty brown. The citrus and soy-accented pan juices are cooked down to a sauce that's perfect with the rich meat. Serve this duck with rice to soak up the flavorful sauce.
Turkey & Duck
Peking Duck Stir Fry
Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced chicken with meatier, richer duck breasts in a stir-fry, we knew it would be a good idea: The duck has enough flavor to stand up to the mix of chiles, garlic, and peanuts here.
Turkey & Duck
Duck Tacos
In these tacos, simply seasoned duck breast is heated on the stovetop before it is roasted and paired with a cilantro-lime sauce that gets a kick of heat from pickled jalapeño. Be sure to let the duck breast rest for the full 10 minutes before slicing so it retains its juices. You can also swap in eight ounces of shredded roasted chicken, pork, beef, or turkey for the duck if you're in a time crunch or want to use up leftovers. Shredded carrot, sliced scallion, and radish sprouts round these tacos out.
Turkey & Duck
Smoked-Duck Salad with Walnuts and Raspberries
Traditional southwestern French flavors—meaty duck breasts, duck cracklings, toasted walnuts and nut oil—pair with sweet, tangy raspberries and slightly bitter frisée to make this completely original salad.
Turkey & Duck
Four Spice Duck Breasts with Carrots
People think duck is intimidating to cook, but this recipe is very simple. To make it even easier, substitute five-spice powder for the coriander, cinnamon, star anise, and cumin.
Turkey & Duck
Duck Breasts with Crispy Potatoes and Frisée Salad
Squab is the main ingredient in this dish at Jason Franey's restaurant, but duck is similar in taste and texture and works wonderfully in this adaptation. A little bit of truffle oil in the dressing for the salad mimics the restaurant's vinaigrette, which Franey flavors with truffle in three forms: juice, oil, and scraps.
Turkey & Duck
Duck Confit Tacos
"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés. His Vegas spot, China Poblano, with dishes like these Asian duck tacos, shows how more and more chefs are combining seemingly unrelated cuisines.Store-bought confit duck legs make these tacos really easy. Another shortcut:
