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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.
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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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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.
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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
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Our new cooking column chronicles an amateur cook's crazy adventures in the kitchen. This time: A twenty-duck feast
Adam Sachs
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
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In this week’s podcast we help a caller host a party she can actually enjoy.
Bon Appétit Staff & Contributors
Cooking
There were also, somehow, three different banana cakes.
Nina Moskowitz
Cooking
Momofuku Ssam Bar gave pork shoulder celebrity status with its Bo Ssam. Now the recently expanded restaurant in NYC's East Village has duck on the brain.
Christine Muhlke
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Molly Moon ice cream plus a whole lotta cava makes for a good time, we discovered
Hannah Sullivan
Videos
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Bon Appétit meets chef Lucas Sin at NYC’s largest Chinatown in Flushing to eat the city’s most traditional Peking Duck. At JUQI inside Tangram Mall, chefs prepare Beijing-style roast duck by air-pumping the skin and roasting in a traditional Míng huǒlú oven to achieve the glassy, crispy duck skin that defines authentic Peking duck.
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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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Produced by Bon Appétit with Thrive®️ Algae Oil | We all need that go-to autumn dish that packs fall flavors without leaving you overly-stuffed. Made with Thrive Algae Oil, your new favorite oil for taste, good-for-you fats, and a high smoke point.
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Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
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Food director Carla Lalli Music demonstrates a shortcut version of duck confit.