9 roast duck recipes

Burmese-style roast duck steamed first then roasted with soy and Worcestershire marinade. The double-cook method delivers crispy skin and tender meat with a savory pan gravy.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

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.

Duck pilaf that makes the most of leftover roast duckling: rice toasted golden, simmered in stock with celery, then baked with diced duck and sweet dried apricots. A smart, savory-sweet second act for last night's roast.

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Tender roast duckling with Marsala wine-grape sauce combines microwave speed and conventional oven crispness for special occasion duck dinners without the wait.

Roast duckling stuffing mix seasons prepared stuffing with salt, pepper, and quartered onions for a simple aromatic base to fill the cavity of a roast duck.

Classic French roast duck a l'orange with a caramelized orange sauce, Grand Marnier, and brown sauce reduction. Crisp skin, glossy bittersweet glaze.