32 duck recipes

Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

Louisiana-style roasted duck rubbed with a vinegar-salt-pepper paste, stuffed with aromatics, and slow-roasted until tender. A Cajun family recipe with old-school technique and deep flavor.

An air-dried roast duck glazed with Scotch, soy, honey, ginger, and brown sugar marinade until the skin turns deep mahogany. A Peking-duck-inspired showstopper for a special-occasion dinner.

Czarnina is a traditional Polish duck soup: a dark, sweet-and-sour broth of duck or goose with pork ribs, dried prunes and cherries, soured with vinegar and enriched with cream. Served with egg noodles or dumplings.

Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Braised duck with chestnuts in a syrupy orange and red currant sauce, built on homemade duck stock and fresh thyme. A rustic European classic that's pure cold-weather comfort.

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

When I was little my mom and dad had lots of parties especially at the holidays. With upwards of 70 people the easiest thing to serve was punch. This is Mom's concoction. The guys love it too. See Dreamsicle Punch too.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

Whole roast duck stuffed with a sweet apple, raisin, and cashew dressing, topped with bacon strips for extra richness. Serve alongside wild rice for a cozy fall dinner.