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magazine pan seared duck breast with duck confit and collard stuffed crepes
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Pekin ducks, also known as crescent or Long Island ducklings, have small breasts. If using magret, which are larger, cook a minute or two longer per side. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.
4.0
(4.06)
Easy
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For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.
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You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
4.7
(4.67)
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A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.
5.0
(5)
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Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.
4.3
(4.31)
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3.6
(3.6)
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Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas.
4.4
(4.38)
4.5
(4.45)
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3.6
(3.6)
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The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
5.0
(5)
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The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).
4.3
(4.27)
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4.3
(4.25)
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When making this roast duck recipe, don't forget to save all that precious rendered duck fat.
4.0
(3.79)
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techniques
Duck breasts may not be in your regular rotation, but cooking them doesn’t require a special occasion—or any special skills. Sear each side and you're done!
Recipes
Citrus segments get saucy in our play on duck à l’orange.
5.0
(5)
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Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.
4.4
(4.35)
