Dinner – Page 5 – Family Feast

About 70% of home cooks say they’d try a new protein if it seemed doable, and duck is easier than you think. You’ll learn simple techniques for crisp skin, pan sauces, slow confit, and one-pot ragu that turn breasts, legs, and whole birds into special meals. Follow straightforward steps for searing, roasting, braising, and glazing, with timing tips and pantry swaps so you can pick a recipe that fits your time and skill — and then master the rest. Crispy Roast Duck With Orange Glaze Crispy Roast Duck with Orange Glaze — a crackling-skinned, citrus-kissed showstopper. Ingredients: 1 whole duck (about 4–5 lb / 1.8–2.3 kg), giblets removed 1 teaspoon kosher salt (plus extra for seasoning) 1/2 teaspoon black pepper 1 orange, quartered (for cavity) 3 sprigs fresh thyme or rosemary (optional, for cavity) 1 tablespoon soy sauce 1 tablespoon honey 1/2 cup fresh orange juice (about 1–2 oranges) Zest of 1 orange 2 tablespoons brown sugar 1 tablespoon rice vinegar or white wine vinegar 1 garlic clove, minced 1/2 teaspoon grated ginger (optional) 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry) — optional, to thicken glaze 2 tablespoons water (for glaze) Kitchen tools: roasting pan with rack, sharp knife or skewer for scoring skin How to Make: Preheat oven to 375°F (190°C). Pat the duck very dry inside and out with paper towels. Trim excess fat from the cavity and prick the skin all over with a skewer or sharp tip, being careful not to pierce the meat. Season the cavity with a little salt and pepper, and place the quartered orange and herbs inside. Rub the outside of the duck with 1 teaspoon salt and 1/2 teaspoon pepper. Place the duck breast-side up on a rack in a roasting pan to allow fat to render away. Roast for 1 hour, then carefully pour off and reserve about 1/2 cup rendered fat from the pan (save extra fat for roasting potatoes). Increase oven temperature to 425°F (220°C) and roast for another 20–30 minutes until skin is deeply golden and crisp (time will vary by bird size). While the duck roasts, make the orange glaze: combine orange juice, orange zest, brown sugar, honey, soy sauce, vinegar, garlic, and ginger in a small saucepan and simmer gently for 8–10 minutes. If you prefer a thicker glaze, stir in the cornstarch slurry and cook 1–2 minutes until glossy and slightly thickened; add 1–2 tablespoons water if too thick. In the last 10 minutes of roasting, brush the duck all over with half the orange glaze and return to the oven; repeat one more glaze application 5 minutes before removing. Remove duck from oven and let rest 10–15 minutes before carving so juices redistribute. Carve the duck, spoon any reserved pan juices over slices, and serve with remaining warm orange glaze on the side. Enjoy that perfectly crisp skin and sticky-sweet citrus glaze — impressive enough for guests, simple enough for a special weeknight. Pan-Seared Duck Breasts With Cherry Reduction A crisp-skinned, tender duck breast finished with a glossy cherry reduction — elegant enough for guests, easy enough for weeknights. Ingredients: 2 duck breasts (about 6–8 oz each), skin on Salt and freshly ground black pepper 1/2 cup fresh or frozen cherries, pitted (or jarred dark cherries, drained) 2 tablespoons red wine (or dry Marsala/sherry) 1 tablespoon balsamic vinegar 1 tablespoon honey or maple syrup 1/2 cup low-sodium chicken or beef stock 1 small shallot, finely minced 1 teaspoon fresh thyme leaves (or 1/4 tsp dried thyme) 1 tablespoon cold unsalted butter (optional, for finishing) 1 tablespoon neutral oil (vegetable or canola) for searing How to Make: Pat the duck breasts dry with paper towels and score the skin in a diamond pattern, taking care not to cut into the meat. Season both sides generously with salt and pepper. Place the duck breasts skin-side down in a cold skillet; then turn the heat to medium-low. Cook skin-side down 8–10 minutes, rendering fat and crisping the skin; pour off excess fat if it gets excessive. Flip the breasts and sear the meat side 3–4 minutes for medium-rare (cook a bit longer if you prefer well done). Transfer duck to a cutting board and tent with foil to rest 5–7 minutes. Meanwhile, drain most of the fat from the skillet, leaving about 1 teaspoon and any browned bits. Add the minced shallot to the skillet and sauté 30–45 seconds until fragrant. Pour in the red wine to deglaze, scraping up browned bits, and let it reduce by half (about 1–2 minutes). Add cherries, balsamic, honey, stock, and thyme; simmer gently until the cherries soften and the sauce thickens to a glossy consistency (3–5 minutes). Stir in the cold butter off heat to enrich and slightly thicken the sauce (optional); taste and adjust seasoning. Slice the duck breasts thinly across the grain and arrange on plates; spoon the cherry reduction over the slices. Serve immediately with your favorite sides and enjoy the sweet-and-savory finish. A perfect balance of crisp skin, juicy meat, and bright cherry sauce — enjoy every bite! Peking-Style Crispy Skin Duck Crispy, lacquered Peking-style duck with crackling skin and tender meat—classic Beijing street-food magic at home. Ingredients: 1 whole duck (about 4–5 lb / 1.8–2.3 kg), neck and giblets removed 1 tablespoon kosher salt 1 tablespoon Chinese five-spice powder 2 tablespoons honey 2 tablespoons light soy sauce 2 tablespoons rice vinegar 1 cup boiling water 2 tablespoons maltose or more honey (optional, for glaze) 4 green onions, trimmed 1 cucumber, julienned 24 Mandarin pancake wrappers or thin flour tortillas Hoisin sauce, for serving How to Make: Pat the duck dry inside and out with paper towels. Mix salt and five-spice; rub all over the inside and outside of the duck. Truss the legs and tuck the wings so the duck is compact. Pour boiling water over the skin to tighten it, then pat dry thoroughly. Combine honey, soy sauce, and rice vinegar; brush all over the duck. Place the duck on a rack in a roasting pan, breast side up. Roast at 425°F (220°C) for 15 minutes to start the skin crisping. Reduce heat to 350°F (175°C) and roast for another 45–60 minutes, about 20 minutes per pound, until skin is deep golden and an instant-read thermometer at the thickest part of the thigh reads 165°F (74°C). If desired, warm maltose or extra honey and brush on the duck for a glossy lacquer during the last 10 minutes of roasting. Let the duck rest 15 minutes before carving into thin slices, keeping some skin pieces whole. Warm pancakes, spread a little hoisin, add cucumber, green onion, and a slice of duck with crispy skin, then roll up to eat. Enjoy the crackle and sweet-savory glaze—perfectly snackable and impressive for guests! Duck À L’orange With Herb Roasted Potatoes Crisp-skinned duck with a glossy orange glaze paired with fragrant herb-roasted potatoes — elegant comfort food with a citrusy kick. Ingredients: 1 whole duck (about 4–5 lb), giblets removed and patted dry Salt and freshly ground black pepper 1 orange, zested and segmented 1 cup freshly squeezed orange juice (about 3–4 oranges) 1/4 cup dry white wine or chicken stock 2 tbsp honey 2 tbsp soy sauce 1 tbsp red wine vinegar or sherry vinegar 1 shallot, finely chopped 1 garlic clove, minced 1 tsp Dijon mustard 1 tbsp butter (optional, for finishing sauce) 1 bay leaf 1/2 tsp dried thyme or 1 tsp fresh thyme leaves 1 lb small potatoes (Yukon gold or fingerlings), halved if large 2 tbsp olive oil 1 tbsp chopped fresh rosemary (or 1 tsp dried) 1 tbsp chopped fresh parsley (for garnish) Freshly ground black pepper (to taste) How to Make: Preheat oven to 375°F (190°C). Score the duck skin lightly in a crosshatch pattern, being careful not to cut into the meat. Season the cavity and skin of the duck generously with salt and pepper; tuck orange segments and bay leaf into the cavity. Place the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Meanwhile, toss potatoes with olive oil, rosemary, salt and pepper on a baking sheet; set aside. After the duck has roasted 1 hour, transfer the potatoes to the oven on a lower rack and roast both duck and potatoes together for another 30–40 minutes, or until duck skin is deep golden and an instant-read thermometer reads 165–170°F (74–77°C) in the thickest part of the thigh and potatoes are tender and crisp. While roasting finishes, make the orange sauce: heat a small saucepan over medium heat and add a little duck fat or oil; sauté shallot and garlic until soft, about 2 minutes. Add orange juice, white wine (or stock), honey, soy sauce, vinegar, mustard, thyme and orange zest; simmer until reduced by about half and slightly syrupy, about 8–10 minutes. Remove bay leaf and whisk in butter if using; season sauce to taste with salt and pepper and keep warm. When duck is done, let it rest 10–15 minutes before carving to keep juices locked in. Carve the duck, arrange on a platter with roasted potatoes, spoon the orange glaze over the sliced duck, and sprinkle with chopped parsley. Serve immediately and enjoy the sweet-savory citrus shine on perfectly roasted duck and potatoes. A lovely dinner that looks fancy but is totally doable — dig in and savor every bite! Mole-Glazed Duck Legs With Toasted Sesame Rich, smoky mole coats crisp duck legs for a sweet‑savory finish with a nutty toasted sesame crunch. Ingredients: 4 duck legs (about 1.5–2 lb total), skin on Salt and freshly ground black pepper 1 tbsp vegetable oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp tomato paste 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4–1/2 tsp dried ancho or chipotle chili powder (adjust to heat preference) 1 cup low-sodium chicken stock 2 tbsp smooth peanut butter (or almond butter) 1 tbsp dark chocolate, finely chopped (or 1 tbsp unsweetened cocoa powder) 1 tbsp brown sugar or piloncillo, packed 1 tbsp soy sauce or tamari 1 tbsp rice vinegar or sherry vinegar 2 tbsp toasted sesame seeds 1 tbsp sesame oil (optional, for finishing) Fresh cilantro or sliced scallions for garnish (optional) How to Make: Pat duck legs dry and season generously with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat until shimmering. Add duck legs skin-side down and sear 6–8 minutes until skin is deeply brown and fat renders; flip and sear 3 minutes more. Transfer to a plate. Pour off excess fat from the pan, leaving about 1 tbsp to cook the aromatics. Reduce heat to medium, add onion and sauté until softened, about 4 minutes. Stir in garlic, tomato paste, cumin, cinnamon, cloves, and chili powder; cook 1 minute until fragrant. Pour in chicken stock and scrape up browned bits from the pan. Whisk in peanut butter, chocolate (or cocoa), brown sugar, soy sauce, and vinegar until a smooth mole glaze forms. Return duck legs to the pan, spoon some sauce over them, then reduce heat to low, cover, and simmer gently 25–35 minutes until meat is tender and nearly falling from the bone. Remove lid and increase heat briefly to thicken the sauce, spooning glaze over the legs as it reduces. While sauce reduces, toast sesame seeds in a small dry skillet over medium heat, stirring, until golden and aromatic, about 2 minutes. Finish by brushing a little sesame oil over the duck (if using) and sprinkling with the toasted sesame seeds and cilantro or scallions. Serve the mole‑glazed duck legs with extra sauce spooned over rice or warm tortillas. Enjoy the bold, nutty, chocolatey mole with crisp duck skin — a cozy crowd-pleaser with a sesame crunch! Five-Spice Duck With Hoisin Plum Sauce Aromatic five-spice duck glazed with a sticky hoisin-plum sauce — sweet, savory, and gloriously crisp. Ingredients: 1 whole duck (about 4–5 lb), giblets removed and patted dry 2 tsp Chinese five-spice powder 1 tsp kosher salt 1 tbsp soy sauce 1 tbsp rice wine or dry sherry 1 tbsp honey (for initial glaze) 1 tbsp vegetable oil Hoisin-Plum Sauce: 4 oz (about 1/2 cup) plum preserves or plum jam 3 tbsp hoisin sauce 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp brown sugar (adjust to taste) 1 tsp grated fresh ginger 1 garlic clove, minced 1–2 tsp chili garlic sauce or sriracha (optional, for heat) 2–3 tbsp water to thin if needed Garnish/serve: Sliced scallions Sesame seeds Steamed rice or thin pancakes and cucumber slices (optional) How to Make: Preheat your oven to 375°F (190°C). Position a rack in a roasting pan. Score the duck skin in a diamond pattern, being careful not to cut into the meat. Rub the duck all over with five-spice, salt, soy sauce, rice wine, and vegetable oil. Place breast-side up on the rack. Roast the duck for 1 hour, then prick the skin with a fork to help release fat; drain excess fat from the pan. Continue roasting for another 30–45 minutes until skin is deep brown and crisp and internal temp reaches 165°F (74°C) in the thickest part. Meanwhile, make the hoisin-plum sauce: combine plum preserves, hoisin, soy sauce, rice vinegar, brown sugar, ginger, garlic, and chili sauce in a small saucepan. Bring the sauce to a gentle simmer, stirring until smooth; add water a tablespoon at a time to reach a brushable consistency. Simmer 3–5 minutes, then remove from heat. In the last 10 minutes of roasting, brush the duck all over with a thin layer of honey. Return to oven 5 minutes, then brush with the hoisin-plum sauce and roast final 5–10 minutes until sticky and glossy. Remove the duck from the oven and rest 10–15 minutes before carving to let juices redistribute. Carve the duck, spoon any pan juices over the slices, and garnish with scallions and sesame seeds. Serve with rice or pancakes and cucumber if you like. Enjoy that sweet, spicy, crackling skin — it’s a showstopper on the table! Confit Duck Legs With Garlic and Thyme Rich, melt-in-your-mouth duck legs slow-cooked in their own fat with garlic and thyme. Ingredients: 4 duck legs (about 2–2.5 lb / 900–1150 g total) 4–6 garlic cloves, peeled and smashed 6–8 sprigs fresh thyme (or 1–2 tsp dried thyme) 2 tsp kosher salt (adjust to taste) 1 tsp freshly ground black pepper 2 bay leaves (optional) 1–2 cups duck fat (enough to submerge the legs; you can use rendered duck fat or a mix of duck fat and neutral oil) 1 small onion, quartered (optional, for extra flavor) Zest of 1 lemon (optional, for finishing) How to Make: Pat the duck legs dry with paper towels and sprinkle both sides with the salt and pepper. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper seasoning. Preheat oven to 250°F (120°C). Place the duck legs, skin side down, in a snug ovenproof pot or deep baking dish. Tuck garlic cloves, thyme sprigs, bay leaves, and the onion around the legs. Pour enough duck fat over the legs to fully cover them. Press the legs down if necessary so they’re submerged. Cover the pot tightly with a lid or foil and place in the oven. Slow-cook for 2.5–3 hours, until the meat is very tender and pulls away from the bone easily. Remove the pot from the oven and let the legs cool slightly in the fat. For crisp skin, transfer the legs to a baking sheet, reserve the fat, and broil or pan-sear skin-side down in a hot skillet for 2–4 minutes until golden and crispy. Skim and save the remaining fat for future use (it stores well refrigerated) or discard if you prefer. Finish with a little lemon zest or an extra thyme sprig, then serve warm. Enjoy — these confit legs are perfect with roasted potatoes, a simple salad, or a crusty baguette for soaking up every last bit of deliciousness. Seared Duck Breast Salad With Warm Bacon Vinaigrette Crispy-skinned seared duck breast over peppery greens with a warm bacon vinaigrette — elegant, savory, and unbelievably satisfying. Ingredients: 2 duck breasts (about 6–8 oz each), skin on Kosher salt and freshly ground black pepper 4 cups mixed salad greens (arugula, baby spinach, or mesclun) 1 small shallot, thinly sliced 2 tbsp red wine vinegar or apple cider vinegar 1 tsp Dijon mustard 3 tbsp olive oil 3 slices bacon, chopped 1 tbsp maple syrup or honey (optional, for a touch of sweetness) 1/4 cup toasted walnuts or pecans, roughly chopped 1 small pear or apple, thinly sliced (optional) 1 tbsp chopped fresh parsley or chives (optional, for garnish) How to Make: Pat the duck breasts dry with paper towels. Score the skin in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper. Place a cold skillet over medium heat. Add the duck breasts skin-side down; don’t add oil (the fat will render out). Cook 6–8 minutes until skin is deep golden and crisp. Flip the duck and cook 3–5 minutes for medium-rare (longer for medium). Adjust time by breast thickness. Remove duck to a cutting board and let rest 5–7 minutes. While the duck rests, cook the bacon in a small skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan. Add the sliced shallot to the warm bacon fat and sauté 30–60 seconds until fragrant but not browned. Stir in the vinegar and Dijon mustard, scraping up any browned bits. Whisk in the olive oil until combined. Taste and add the maple syrup/honey if you want a hint of sweetness. Season with salt and pepper. In a large bowl, toss the mixed greens with the warm bacon vinaigrette so they wilt slightly. Add the toasted nuts and fruit slices if using. Slice the rested duck breasts thinly against the grain. Divide the dressed greens among plates, arrange duck slices on top, and sprinkle with the crispy bacon and chopped herbs. Serve immediately and enjoy the contrast of crisp skin, juicy duck, and warm vinaigrette — perfect for a special dinner or a tasty weeknight treat. Thai Red Curry With Shredded Duck Aromatic Thai red curry with tender shredded duck — spicy, creamy, and impossibly easy. Ingredients: 2 cups cooked shredded duck (from roast or confit) 1–2 tbsp Thai red curry paste (adjust to heat preference) 1 tbsp vegetable oil or coconut oil 1 can (14 oz) coconut milk (shake before opening) 1/2 cup chicken or duck stock (or water) 1 small onion, thinly sliced 1 red bell pepper, julienned 1 cup baby eggplant or diced regular eggplant (optional) 1 cup bamboo shoots or snap peas (optional) 1–2 tbsp fish sauce (to taste) 1–2 tsp palm sugar or brown sugar (to taste) 1–2 tbsp lime juice (to brighten) 6–8 fresh Thai basil leaves (or regular basil), plus extra for garnish 2–3 kaffir lime leaves, torn (optional) 1–2 fresh red chilies, sliced (optional, for garnish) Steamed jasmine rice, to serve How to Make: Heat the oil in a large skillet or wok over medium heat. Add the sliced onion and cook until soft, about 3 minutes. Stir in the red curry paste and fry for 1 minute until fragrant. Pour in about half the coconut milk and stir to loosen the paste, cooking 2 minutes. Add the remaining coconut milk and the stock; bring to a gentle simmer. Add bell pepper, eggplant, and bamboo shoots (if using); simmer 5–7 minutes until vegetables are tender. Stir in shredded duck and simmer 3–4 minutes until heated through. Season with fish sauce and palm sugar; taste and adjust seasoning. Remove from heat and stir in lime juice, basil leaves, and torn kaffir lime leaves if using. Serve hot over steamed jasmine rice and garnish with extra basil and sliced chilies. Enjoy the rich, spicy-sweet comfort of this shredded duck red curry — perfect for a cozy weeknight dinner. Maple-Bourbon Glazed Duck With Roasted Root Vegetables Sweet, sticky, and perfectly roasted — maple-bourbon glazed duck with caramelized root vegetables. Ingredients: 1 whole duck (about 4–5 lb), giblets removed and patted dry 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1 tsp dried thyme (or 1 tbsp fresh, chopped) 2 cloves garlic, smashed 1 small onion, quartered 2 carrots, cut into 1-inch pieces 2 parsnips, cut into 1-inch pieces 1 small fennel bulb (optional), cored and sliced into wedges 1 medium sweet potato, cubed 2 tbsp olive oil (for vegetables) 2 tbsp butter (for vegetables) 1/2 cup pure maple syrup 1/4 cup bourbon 2 tbsp soy sauce 1 tbsp Dijon mustard 1 tbsp apple cider vinegar or lemon juice 1/4 tsp red pepper flakes (optional) 1 tbsp chopped fresh parsley for garnish (optional) How to Make: Preheat oven to 375°F (190°C). Position a rack in a roasting pan. Season the duck cavity with a pinch of salt and pepper and stuff with smashed garlic and onion. Prick the skin of the duck all over with a fork or skewer (avoid the meat) to help render fat. Rub the outside of the duck with the thyme, remaining salt, and pepper. Place duck breast-side up on a rack in the roasting pan and roast for 60 minutes. While duck roasts, toss carrots, parsnips, fennel (if using), and sweet potato with olive oil, butter, a pinch of salt and pepper; set aside. After the first hour, add the root vegetables to the roasting pan around the duck, arranging them in a single layer. Continue roasting for another 30–40 minutes, checking occasionally and spooning pan juices over the duck and vegetables. Meanwhile, make the glaze: combine maple syrup, bourbon, soy sauce, Dijon, apple cider vinegar, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat and reduce until slightly thickened, about 5–7 minutes. Remove from heat. In the last 10–15 minutes of roasting, brush the duck and vegetables generously with the maple-bourbon glaze every 5 minutes to build a sticky lacquer. Cook until the duck’s skin is deep golden and an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C). Remove the duck from the oven and tent loosely with foil; let rest 10–15 minutes before carving. Toss the roasted vegetables in any pan juices and a splash of remaining glaze if desired. Carve the duck, arrange with the roasted root vegetables, and sprinkle with chopped parsley for color. Serve hot and enjoy that sweet, smoky glaze with rich, crispy skin — perfect comfort food with a touch of elegance. Duck Ragu With Pappardelle Rich, silky duck ragu tossed with pappardelle — rustic comfort with a gourmet twist. Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 3 garlic cloves, minced 1 teaspoon dried thyme (or 1 tablespoon fresh) 1/2 teaspoon dried rosemary, crushed 1/2 cup dry red wine 1 can (14 oz) crushed tomatoes 1 cup low-sodium chicken or duck stock 2 cups cooked, shredded duck meat (from about 2 roast duck legs or equivalent) 2 tablespoons tomato paste 1 bay leaf Salt and freshly ground black pepper, to taste 12 oz pappardelle pasta 2 tablespoons butter Fresh parsley, chopped, for garnish Grated Parmesan or Pecorino, for serving (optional) Red pepper flakes (optional, to taste) How to Make: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 6–8 minutes. Stir in the garlic, thyme, and rosemary and cook 1 minute until fragrant. Add the tomato paste and cook 1–2 minutes, stirring, to deepen its flavor. Pour in the red wine and scrape up any browned bits; simmer until the wine is reduced by about half. Stir in the crushed tomatoes, stock, and bay leaf, then bring the sauce to a gentle simmer. Add the shredded duck meat, reduce the heat to low, and simmer gently for 20–30 minutes to meld flavors; season with salt, pepper, and red pepper flakes if using. While the ragu simmers, cook the pappardelle in a large pot of salted boiling water according to package directions until al dente; reserve 1/2 cup pasta water, then drain. Remove the bay leaf and taste the ragu, adjusting seasoning as needed. Toss the cooked pappardelle with the ragu, adding butter and a splash of reserved pasta water as needed to loosen and gloss the sauce. Serve the pasta topped with chopped parsley and grated cheese if you like. Dig in and enjoy a bowl of cozy, rich duck ragu that’s perfect for a special weeknight or dinner party. Smoked Duck Breast With Pickled Fennel Smoky, tender duck breast paired with bright, crunchy pickled fennel — elegant, simple, and full of contrast. Ingredients: 2 duck breasts (about 10–12 oz / 300–350 g total) 1–2 tsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika (optional, for extra smoke) 1–2 cups wood chips or chunks for smoking (apple, cherry, or hickory) 1 small fennel bulb, trimmed and thinly sliced 1/2 cup white wine vinegar (or apple cider vinegar) 1/2 cup water 1–2 tbsp granulated sugar 1 tsp kosher salt (for pickling liquid) 1/2 tsp fennel seeds (optional) 1 small garlic clove, smashed (optional) 1 tbsp olive oil (for finishing) Fresh herbs for garnish (fresh dill or parsley), optional How to Make: Score the duck skin in a crosshatch, about 1/8-inch deep, avoiding the meat. Season both sides with salt, pepper, and smoked paprika if using. Make the quick pickled fennel: combine vinegar, water, sugar, salt, and fennel seeds in a small saucepan and bring to a simmer until sugar dissolves. Place sliced fennel and smashed garlic in a jar or bowl and pour the hot pickling liquid over them. Let cool to room temperature, then refrigerate while you prepare the duck (at least 20–30 minutes). Preheat your smoker to 225–250°F (107–121°C). If using a grill, set up for indirect heat with a smoker box or foil pouch of wood chips. Place duck breasts skin-side up on the smoker grate and smoke until internal temperature reaches 120–125°F (49–52°C) for medium-rare, about 45–60 minutes depending on thickness. Remove duck from smoker and let rest 10 minutes. Meanwhile, heat a skillet over medium-high heat. Score any excess fat from the breast edges, then sear skin-side down in the hot skillet (no added oil needed) for 2–4 minutes until skin is crisp and golden; flip briefly to warm the meat, about 30–60 seconds. Let the duck rest 5 minutes after searing, then slice thinly against the grain. Drain pickled fennel (reserve a little pickling liquid if you like) and toss with a drizzle of olive oil and chopped fresh herbs if using. Plate sliced smoked duck with a mound of pickled fennel on the side or atop the slices, drizzle a touch of reserved pickling liquid or pan juices if desired, and serve. Enjoy the smoky richness with the bright crunch of pickled fennel — a perfect balance on every forkful! Duck and Mushroom Risotto With Parmesan Crisp-skinned duck meets creamy mushroom-and-Parmesan risotto for a rich, comforting dinner. Ingredients: 2 duck breasts (about 12–14 oz / 350–400 g total), skin on Salt and freshly ground black pepper 2 tablespoons olive oil or duck fat 1 small onion or 1 shallot, finely chopped 2 garlic cloves, minced 8 oz (225 g) mixed mushrooms (cremini, porcini, or button), sliced 1 1/2 cups (300 g) Arborio rice 1/2 cup (120 ml) dry white wine (optional — can use extra stock) About 4 cups (1 L) chicken or vegetable stock, kept hot 2 tablespoons unsalted butter 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving 2 teaspoons fresh thyme leaves (or 1 tsp dried) 1 tablespoon chopped parsley (optional, for garnish) Lemon wedge (optional, to brighten) How to Make: Score the duck skin in a crosshatch, season both sides with salt and pepper. Heat a cold skillet over medium, place duck breasts skin-side down and cook gently 6–8 minutes until fat renders and skin is deep golden; flip and cook 3–5 minutes for medium (adjust to preferred doneness). Remove duck, rest 5–7 minutes, then slice thinly. Reserve 1 tablespoon of duck fat (or use olive oil) in the pan; discard excess fat. In a separate wide pan, heat 1 tablespoon oil or reserved duck fat over medium. Add chopped onion/shallot and cook 2–3 minutes until soft. Add garlic and sliced mushrooms, sauté 4–5 minutes until mushrooms release liquid and begin to brown. Season lightly with salt and pepper and add thyme. Stir in the Arborio rice and toast 1–2 minutes until edges look translucent. Pour in the wine, stir until mostly absorbed. Add hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and letting liquid be absorbed before adding more. Continue for about 18–20 minutes until rice is creamy and al dente. Remove risotto from heat, stir in butter and grated Parmesan until glossy. Taste and adjust seasoning. Spoon risotto onto plates, top with sliced duck breast, sprinkle parsley and extra Parmesan, and squeeze a little lemon if you like. Enjoy a spoonful of creamy mushroom risotto with rich, crispy duck — comfort food with a touch of elegance. Vietnamese Duck Pho With Fresh Herbs Bright, fragrant Vietnamese duck pho with tender duck, bright herbs, and a savory spiced broth. Ingredients: 1 whole duck (about 4–5 lb / 1.8–2.3 kg), or 4 duck breasts 2 large onions, halved 6-inch piece fresh ginger, halved lengthwise 6-8 star anise 4 whole cloves 2 cinnamon sticks 1 tablespoon coriander seeds 1 teaspoon fennel seeds (optional) 2 tablespoons fish sauce (or to taste) 1 tablespoon rock sugar or brown sugar 10 cups (2.4 L) water or low-sodium chicken broth 1 lb (450 g) rice noodles (pho noodles), soaked or cooked per package 1 bunch Thai basil 1 bunch cilantro 1 bunch scallions, thinly sliced 2–3 cups bean sprouts 2 limes, cut into wedges 2–3 Thai bird chiles or jalapeño, thinly sliced (optional) Hoisin sauce and sriracha for serving (optional) Salt and freshly ground black pepper Vegetable oil for roasting/searing How to Make: Preheat the oven to 425°F (220°C) if roasting whole duck; pat duck dry and score skin lightly. Rub with a little oil, salt, and pepper. Roast whole duck on a rack 45–60 minutes until skin is browned and fat renders (or pan-sear duck breasts skin-side down until crisp, then finish in oven 6–10 minutes for medium). Meanwhile, char onion and ginger over an open flame or under broiler until nicely blackened; rinse off loose soot and set aside. In a large stockpot, toast star anise, cloves, cinnamon, coriander seeds, and fennel seeds over medium heat until fragrant, about 1–2 minutes. Add charred onion and ginger to the pot with water or broth and bring to a simmer. Add fish sauce and sugar, then gently simmer the broth 30–45 minutes to let flavors meld. Skim foam or excess fat from the surface. When duck is cooked, let rest 10 minutes; reserve pan juices. If using whole duck, carve meat into thin slices and remove excess fat from broth; for breasts, slice thinly across the grain. Strain the broth through a fine sieve into a clean pot, taste and adjust seasoning with salt, fish sauce, and pepper. Cook rice noodles according to package instructions, then divide among serving bowls. Place sliced duck over noodles, ladle hot broth over to heat the meat and noodles. Serve each bowl with basil, cilantro, scallions, bean sprouts, lime wedges, sliced chiles, hoisin and sriracha so diners can garnish to taste. Enjoy the warm, herbaceous comfort of duck pho — fragrant, cozy, and utterly slurp-worthy. Conclusion Try these recipes to find your favorite. Duck cooks well in many ways, from roasting to braising, so you can pick a method that fits your time and skill. Note: duck has about 200 calories per 3-ounce cooked serving, so portion control matters. Start with a simple pan-seared breast or a roast with orange glaze. Follow the recipe steps, rest the meat, and slice against the grain. Serve with a bright side to balance richness.