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magazine pan seared duck breast with duck confit and collard stuffed crepes
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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)
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.
Recipes
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
4.7
(4.67)
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)
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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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techniques
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)
Articles
(69)
techniques
And you thought there was no such thing as "easy" duck confit.
Chris Morocco
Cooking
Almost as easy as chicken, and with way more flavor.
Hana Asbrink
Cooking
Pancakes included!
Danielle Walsh
Culture
For whole-animal butcher Sophia Hampton, this ubiquitous cut of meat is actually the most problematic item in the case.
Sophia Hampton
techniques
Get it? We're talking about duck fat
Hunter Lewis
This tender glazed duck confit gets a flavor boost from olive relish and a sauce verte.
Lucy Madison
Videos
(153)
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Food director Carla Lalli Music demonstrates a shortcut version of duck confit.
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A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
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Welcome to Brad's World. Join Brad Leone in the Bon Appétit Test Kitchen as he makes grilled (and stuffed!) squid. These squid tubes are stuffed with tentacles, shrimp, scallions, garlic, ginger, spices and rice are dry rubbed with mustard powder, onion powder, salt & pepper, cayenne and coriander.
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Bon Appétit joins Lucas Sin in Hong Kong to try whole-roasted goose, a cornerstone of Cantonese cuisine. The birds are flavored from the inside out and cooked over charcoal to achieve perfect juicy meat encased in crispy skin.
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. These are the only eggs that rabbits are known to lay (at least that's what Cadbury commercials tell us). However, Claire will try to make these Easter classics without the aid of a bunny.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Filmed on 2/21
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/