This classic French dish from chef Jacques Pépin features golden roast duck served with a velvety orange sauce, balancing sweet and savory flavors for a showstopping centerpiece.

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Learn how to make Duck Breasts with Orange Sauce - probably the best duck recipe you will find! With the most delicious tart & sweet orange sauce, this is a dish you'll be making over and over again.

Consider this a Moroccan variation on duck a l’orange. The duck is seasoned with ras el hanout, a bold spice blend that complements the full-flavored meat. Andrea Slonecker is an award-winning ...

Preheat the oven to 230C/210C fan/gas 8. Pat the duck dry using kitchen paper, prick all over using the tip of a sharp knife and season a little more generously than usual with salt, rubbing it into ...

I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the ...

Using a pestle and mortar, roughly grind the peppercorns. Finely grate in the zest of the clementines, add 3/4tsp fine salt ...