North America
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Duck Under a Brick
This method reduces cooking time by spatchcocking or butterflying a whole duck and then weighing it down with bricks. This ensures more skin contact with the skillet, so it crisps quickly.
Bistro Duck Breasts
Tender duck breasts with delicious crispy skin drizzled with a red wine Dijon sauce.
Duck Sausage
Tasty duck sausage patties make any breakfast special. Adjust the spices to make it more mild or even spicier!
Duck Fat Roasted Potatoes
Potatoes go from ordinary to extraordinary when roasting them in duck fat.
Pear & Ginger Tea Duck Breast on Sweet Potato Waffle with Duck Confit Slaw
Grand Prize 2015 Chef Recipe Contest, Executive Chef Jacques Wilson, El Camino Hospital, Mountain View, CA
Smoked Duck with Five Spice Waffles and Hibiscus Syrup
Student Grand Prize 2015 Chef Recipe Contest, Christopher Dodson, EL Paso Community College, El Paso, TX