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slideshows how to break down a duck
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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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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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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.
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(5)
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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.
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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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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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Christmas cakes to 'Wow' your holiday party guests.
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