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recipes 2004 09 pan roasted duck breast with truffled polenta and lingonberry sauce
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(38)
Recipes
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)
Recipes
Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.
4.3
(4.31)
Recipes
Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas.
4.4
(4.38)
4.3
(4.25)
Recipes
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
4.7
(4.67)
Recipes
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)
3.6
(3.6)
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
Recipes
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)
Recipes
Braised chicken thighs, sweet Italian sausage, and roasted potatoes on a weeknight: Yes, you can.
5.0
(4.8)
4.5
(4.45)
Recipes
Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.
4.4
(4.43)
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3.6
(3.6)
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Citrus segments get saucy in our play on duck à l’orange.
5.0
(5)
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Easy
Recipes
Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
3.6
(3.64)
Easy
Recipes
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.
Recipes
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)