Search results for
magazine smoked duck and pluot salad
Filter Results
Sort By:
Recipes
(40)
Quick
Recipes
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
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)
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
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)
Recipes
3.6
(3.6)
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)
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)
Easy
Recipes
Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
3.6
(3.64)
Recipes
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
Articles
(224)
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
Cooking
In this week’s podcast we help a caller host a party she can actually enjoy.
Bon Appétit Staff & Contributors
Our new cooking column chronicles an amateur cook's crazy adventures in the kitchen. This time: A twenty-duck feast
Adam Sachs
Culture
At least as far as the next bowl of vodka sauce is concerned.
Alex Beggs
Cooking
The cauliflower tastes so much like boneless chicken wings, it's unreal.
Alyse Whitney
Culture
A throwback recipe to make on sweltering summer days, and more from the week at BA.
Alex Beggs
Videos
(284)
icon
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.
icon
Produced by Bon Appétit for Element Hotels | This is the salad that Carla makes when she's craving nutrition and comfort while traveling.
icon
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.
icon
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.
icon
Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
icon
Food director Carla Lalli Music demonstrates a shortcut version of duck confit.