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magazine smoked duck and pluot salad
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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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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)
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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.
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3.6
(3.6)
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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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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)
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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)
Easy
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Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
3.6
(3.64)
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4.5
(4.45)
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4.0
(3.96)
4.3
(4.25)
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)