From Better Homes and Gardens

The exotic dried mushrooms in this recipe complement the duck's robust flavor for a perfect entertaining entree.

Roast Duck with Wild Mushroom Sauce

From EatingWell

The orange marmalade and soy sauce glaze accentuates the rich, gamy taste of duck. It's an irresistible treat for company any time of year.

Orange-Roasted Duck

From Food & Wine

A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming water, which releases their orangelike scent.

Roast Duck with Citrus Pan Sauce

From Tyler Florence

Roasted Duck Breast with Apple-Onion Puree

From Better Homes and Gardens

Duck is always a great special occasion main dish. The marinated duck in this recipe features an orange-ginger glaze that certainly won't disappoint. Serve it the next time you entertain.

Orange-Ginger Duck

From Family Circle

This tangy sweet cranberry chutney with a hint of ginger pairs delightfully with the rich duck meat. Try it with ham and pork too.

Roast Duck with Cranberry Chutney

From Food & Wine

Inspired by Behroush Sharifi's spices and by tagine blends from Morocco, New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper and sugar to sprinkle on the duck breasts. The spices provide terrific aromas, while the sugar gives the meat a burnished crust in under 10 minutes of cooking.

Sugar-and-Spice Skillet-Roasted Duck Breasts

From Better Homes and Gardens

For the glaze, squeeze juice from the pomegranates. Serve the duckling with roasted vegetables.

Pomegranate-and-Plum Glazed Duckling

From EatingWell

Tired of the same old turkey on the holiday table? This could be the year to switch to duck. It's easy to cook and practically impossible to dry out - it stays moist and reheats well (see Tip). Almost all the fat is under the skin and drips off during cooking. We serve the duck with an incredibly rich-tasting gravy, adding port and dried fruit to a giblet stock for sophistication in seconds.

Roast Duck with Dried Cherry Sauce

From EatingWell

Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress.

Pomegranate Duck