Serious Eats / Vicky Wasik

Duck may seem like something you’d order at a fancy French bistro, but with these simple preparations, you can make it any night of the week. From classic confit and duck à l’orange to a simple roast and pan-sear, these techniques and sauces make cooking duck recipes easy and delicious.

Traditional Duck Confit

Serious Eats / Vicky Wasik

For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender.

Sous Vide Duck Confit

Serious Eats / Emily Dryden

Not only does sous vide cooking produce an exceptional version of confit duck leg, it’s far easier than the traditional method.

Duck à l’Orange

Serious Eats / Vicky Wasik

The sauce for this duck à l’orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.

Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and Umeboshi

Serious Eats / Vicky Wasik

This rice bowl feels like a special occasion dish, but if you have the koji confit already made, it comes together in less than 30 minutes for a simple weeknight meal.

Dry-Aged Roast Duck Breast

Serious Eats / Vicky Wasik

After dry-aging duck yourself, do it justice by roasting it to rosy perfection.

Crispy Duck Confit With Mixed Bitter Greens Salad

Serious Eats / Vicky Wasik

Crisp up homemade duck confit, and serve it with a bright and bitter salad for a simple weeknight meal that oozes Parisian bistro charm.

Pan-Seared Duck Breast With Orange Pan Sauce

Serious Eats / Vicky Wasik

For perfectly cooked duck with crispy skin, this recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow.

Seared Duck Breast With Prosciutto, Sage, and Peaches

Serious Eats / Vicky Wasik

The ease of this recipe lies in the fact that it all takes place in the same pan, and uses the duck fat that’s rendered from the breasts to crisp the prosciutto and frizzle the sage.

Sweet-Tart Duck Breasts With Fresh Cherry Sauce

Serious Eats / Kerry Saretsky

Juicy, crispy duck breast on a bed of sweet-tart cherry sauce with balsamic vinegar and honey. What could be more delicious or impressive?

Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad

Serious Eats / Kerry Saretsky

This recipe golden crispy duck leg on a bed of thinly sliced root vegetable slaw tossed with parsley and marinated in a cider vinegar-thyme vinaigrette.

Peppered Duck Breasts With Cherry-Port Sauce

Serious Eats / Joshua Bousel

Here, duck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo.

Leave a Reply

Your email address will not be published. Required fields are marked *