149 buck recipes

Tuscan-style duck ragu for pappardelle with boneless duck, pancetta, chicken livers, porcini mushrooms, rosemary, and white wine. A rich, slow-simmered Italian meat sauce.

Amazing Stuffed Leg of Duck with Red Wine Sauce recipe

Duck magret strips coated in egg white and cornstarch, then wok-seared with pencil asparagus, bean sprouts, ginger, and garlic. Rich, earthy, and on the table in 30 minutes flat.

Peking duck made the traditional way, air-dried and glazed with maltose for lacquer-crisp skin, then roasted and carved thin to wrap in steamed pancakes with hoisin, scallions and cucumber.

Texas wild duck gumbo built on a dark roux, smoky sausage, plump Gulf oysters, and homemade duck stock. A rich Cajun-style bowl for cold-weather hunters and friends.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

Put the baking pans away and use the crockpot to cook this succulent meat loaf your family will enjoy.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Thai duck curry (kaeng pet) simmered in coconut milk with a handmade curry paste of dried chilies, lemongrass, shrimp paste, and coriander seeds. Rich, aromatic, and deeply spiced.

Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

Duck gumbo simmers deboned duck in a dark butter roux with okra, tomatoes, and the Cajun holy trinity for a rich bayou stew. Ladle over rice for a Louisiana cold-weather classic.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.