Duck

Duck Breasts with Blueberry-Caramel

by D'Artagnan

A luxurious caramel sauce made with fresh blueberries turns simple pan-seared duck breasts into an extra-decadent meal. This recipe comes together qui...

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Duck Breasts with Citrus-Honey Sauce

by D'Artagnan

Duck and citrus is a classic, tried and true pairing. This super easy recipe combines duck with a sweet and tangy citrus sauce that comes together qui...

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Sous Vide Duck Breasts

by D'Artagnan

Cooking duck breasts sous vide ensures evenly medium-rare results and a buttery texture. Here’s a basic recipe using our exclusive Rohan duck breasts ...

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Duck Bacon Carbonara

by D'Artagnan

Rich, creamy, and ready in less than 20 minutes? Yes! This easy carbonara is your go-to meal when you want comfort food and you want it now. Smoky duc...

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Easy Roast Whole Duck

by D'Artagnan

Roasting a duck is easier than you think. This simple technique allows our Rohan duck’s naturally rich flavor to shine but feel free to add your own a...

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Duck Wontons with Spicy Hoisin Dipping Sauce

by D'Artagnan

Our rich duck rillettes make a delicious filling for fried dumplings with the addition of a few simple ingredients. Because the filling is completely ...

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Crispy Duck Salad with Thai Chile & Lime Dressing

by D'Artagnan

This simple and refreshing duck salad makes a cooling first course or light summer lunch. The tangy lime vinaigrette is tempered by rich duck and a dr...

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Crispy Duck with Port Wine Sauce

by Alexander Bernard

This beautiful duck dish from Chef Alexander Bernard goes well with a variety of side dishes and vegetables. Give it a try!

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Duck Bacon-Wrapped Scallops

by D'Artagnan

Use the largest, freshest scallops you can find for this recipe. Serve 3 pieces as an appetizer.

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Double Duck Breasts with Baked Figs

by David Tanis

Instead of roasting a whole duck at home, chef David Tanis ties together Muscovy duck breasts that have been seasoned with crushed peppercorns, allspi...

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Duck Breast with Black Olives

by David Leite

Cookbook author and food writer David Leite uses duck breasts in his version of this classic Portuguese dish with black olives and port wine.

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Duck Breast with Blackberries

by Jennifer McLagan

This gorgeous dish from Jennifer McLagan is the perfect balance of sweet, tart, rich and bright.

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Duck Breasts with Cherries

by Ann Willan

Anne Willan knows that duck loves fruit, especially cherries. Here she plays up the sweet-tart cherry flavor with fruity red wine, raspberry jelly and...

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Duck Breast with Citrus Butter

by Sara Moulton

Chef Sara Moulton gives seared magret a bright finish with her simple citrus butter. We can attest it is just as delicious on chicken, pork or veal.

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Duck Breast with Gingered Grape Sauce

by Sara Moulton

Sara Moulton pairs seared duck breast with a punchy pan sauce--a good dose of freshly grated ginger, rice vinegar and Dijon mustard--that cuts right t...

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Duck Breast with Herb Butter

by Sara Moulton

Chef Sara Moulton's versatile Herb Butter is a wonderful finish not only for seared magret, it's also delicious rubbed under the skin of a bird before...

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