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recipes 2004 09 pan roasted duck breast with truffled polenta and lingonberry sauce
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4.3
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3.6
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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
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4.5
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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
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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)
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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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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
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5.0
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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
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3.3
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5.0
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