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Turkey & Duck
Japanese Yakitori Style Pan-Roasted Duck Breast
Andrew Zimmern's Kitchen AdventuresI call this yakitori style because of the sauce — because yaki means chicken and tori means skewered grilling, and this dish is neither! But the simmering nage (broth) that you bathe the duck in reminds me of yakitori bars all over Japan. The cooking technique for the duck can be used to great effect in other recipes too, and the only mistakes you can make are not cooking your duck slowly enough or overcooking it. At home we team this dish with steamed Japanese short-grain rice, a cucumber salad with rice wine vinaigrette and grilled asparagus or Chinese broccoli. We slice the breasts and serve them family style. I love the large magret duck breasts from D'Artagnan for this, but any local ducks (Pekins are most popular) will work just beautifully. — Andrew Zimmern
Turkey & Duck
Juniper Rubbed Roast Duck with Cherry Jus
Angie Mar, chef at The Beatrice Inn in New York City, models her roast duck on the one her father made every Christmas. After a prolonged salt cure, he’d cold-smoke it so the fat picked up the whiff of sweet smoke. Then he’d slow-roast the bird until it resembled the crisp-skinned, mahogany-hued ducks that hang in the windows in Chinatown. Mar serves hers with a rich sauce of reduced duck broth and tart cherries as a nod to the cherry trees in the Pacific Northwest where she grew up. If you have a smoking gun, use it to give a hint of smoke to the duck. If you don’t, no worries; the duck is plenty delicious smoke-free.
Turkey & Duck
Duck Breasts In Muscat and Orange Juice
Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the duck marinade and Enriched Chicken Stock.
Turkey & Duck
Duck à l'Orange
Chef Ludo Lefebvre updates duck à l’orange with North African flavors, like ras el hanout and orange blossom water.
Turkey & Duck
Spiced Duck Breasts with Mandarin Oranges and Dates
I’ll never forget the lecture and meticulous demonstration our instructor gave on the “proper” way to cook a duck breast during the last week of culinary labs before my fellow classmates and I were turned loose to operate our school’s restaurant. With all the pomp and circumstance afforded a chef in a 2-foot-high toque, he went through a completely overwhelming tutorial devised to scare us into thinking duck breast is too challenging for the average human to cook.While the method I learned in culinary school did deliver a beautiful medium-rare breast with a crisp, golden brown crust, achieving that same outcome doesn’t have to be so complicated or intimidating. Pan-searing duck breast, it turns out, is actually a relatively simple process, as long as you follow a few key steps.
Turkey & Duck
Duck Breasts with Mustard and Candied Kumquats
The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.
Turkey & Duck
Smoked Duck Breasts with Apple Brandy Caramel
The duck fat caramel will be perfectly thick and sweet by the time the apples are tender, providing a rich sauce that pairs perfectly with smoky duck breast.
Turkey & Duck
Honey Glazed Duck with Savoy Cabbage
Chef Way At Bouley, in New York City, David Bouley serves Long Island duckling with a sticky glaze made from chestnuts and acacia honey, as well as with wheat berries, garlic chives and gingery cabbage.Easy Way Streamline the recipe by preparing just the honey-glazed duck breast and the ginger-and-garlic Savoy cabbage with chives.
Turkey & Duck
Smoked Duck with Potatoes and Frisée
It’s not the sort of meal you make and serve with a casual shrug: Preparing a whole duck for dinner is an occasion — and a gesture of generosity and serious sentiment.
Turkey & Duck
Citrus and Butter Turkey
The secret to super juicy meat and deliciously crispy skin? Hint: It involves a cheesecloth.
Turkey & Duck
Grilled Whole Turkey
Fresh herbs and butter baste the meat while you get a hint of smoky flavor from the grill.
Turkey & Duck
Cajunm Seasoned Turkey
Homemade Cajun seasoning and a baking sheet are all you need for a spicy, juicy bird.
Turkey & Duck
Best Ever Turkey Gravy
How do you make the best possible gravy? Start with the best possible broth.
Turkey & Duck
Turkey Carnitas with Green Mojo
Shredded cooked turkey replaces the more traditional shredded pork in this riff on carnitas tacos, served with a sauce inspired by Cuban mojo.
Turkey & Duck
Spatchcocked Sheet Pan Turkey with Brown Sugar and Coriander
Spatchcocking turkey speeds up its cooking time, while dry-brining the bird a day ahead of time is the key to the most juicy, flavorful meat.
Turkey & Duck
Ancho Rubbed Turkey Breast with Vegetables
To enhance turkey's flavor and moistness, and to create an exceptionally crisp skin, F&W's Justin Chapple rubs the bird with a salt, sugar and spice mix before roasting.