From Better Homes and Gardens

If you've never made duck before, this easy dinner recipe will show you how.

Duck with Red Cabbage

From Better Homes and Gardens

Fresh ducklings are available through fine quality butchers and Asian food markets.

Roasted Duck with Farro Stuffing

From Fine Cooking Magazine

To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online. Otherwise, you'll need another cooking fat to supplement. I'd use a mild lard; its flavor isn't obtrusive.

Duck Confit

From Fine Cooking Magazine

You can dress up this dish by adding a few dried figs, if you like. Trim off the stems and, depending on their size, halve or quarter them. Soak the figs in the sherry for 10 minutes and then drain them, reserving the sherry. Add the sherry as directed and add the figs to the sauce along with the broth.

Pan-Roasted Duck Breasts with Sherry, Honey & Thyme Sauce

From Better Homes and Gardens

The presentation of this duck main dish is as lovely as it is good to eat. Slices of duck breast are layered over fresh baby spinach and pears. then topped with walnuts and vinaigrette.

Duck Breast with Pears and Balsamic Vinaigrette

From Taste of the South

Rhena's Roast Duck

From Food & Wine

This zippy salad is a great way to use incredibly moist and flavorful duck confit, which is cured in salt, then poached in fat. Tossing the salad with cracklings (duck skin crisped in a pan) adds superb crunch.

Thai Green Salad with Duck Cracklings

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 Food & Wine

"I've been making this dish for a while," says Rajat Parr. "It's basically India meets France. The first five times I went to France I went straight to Burgundy. I took my first trip in 1997 because of a 1986 Domaine Francois Raveneau Chablis Grand Cru Clos I tried when I was working as a bartender at Rubicon in San Francisco. I was like, Oh my gosh, what is this wine?"

Coriander-Crusted Duck Breasts

From Better Homes and Gardens

Rich with tradition, this classic French peasant dish offers a robust blend of beans, meats, poultry, and vegetables in every bowl.

Country-Style Cassoulet

From Tyler Florence

Duck and Pumpkin Green Curry

From Better Homes and Gardens

Roasting the duck in the oven after braising it, develops brown crisp skin and texture.

Braised Duck with Vegetables and Chestnuts

From Food & Wine

More and more specialty-food stores are selling duck confit legs, but in a pinch, rotisserie chicken works well, too.

Warm Duck-and-Cabbage Salad

From Food & Wine

To complement Long Island wines, Katie Lee turns to a classic Long Island ingredient, duck. She coats the meat with her favorite spice rub -- a blend of coriander, chile powder, and cumin -- then cooks it on the grill until the skin gets crispy.

Grilled Spiced Duck Breasts with Blackberries

From Tyler Florence

Roasted Duck Breast with Apple-Onion Puree

From Better Homes and Gardens

Geese are as easy to cook as a turkey or big chicken, but with more fat. Brushing on a flavorful syrup near the end of roasting adds a dramatic glaze to the bird.

Holiday Roast Goose

From Food & Wine

At the Greenhouse Tavern in Cleveland, Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. "It's such a simple recipe," he says. "I just put the clams, foie gras, and vinegar in a pot and just let them get to know each other for a while."

Foie Gras-Steamed Clams

From Fine Cooking Magazine

If ripe fresh apricots are available, you can use them instead of peaches.

Duck Breasts with Peaches and Tarragon

From Midwest Living

The gourmet side salad includes a pear chutney and warm bacon vinaigrette. Substitute the duck with smoked turkey if you like.

Bistro Duck Salad

From Better Homes and Gardens

Stew is the perfect make-ahead main dish. Serve this recipe with Israeli couscous, available in most grocery stores and specialty food stores.

Chicken and Duck Hunter Stew

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 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 Fine Cooking Magazine

Traditionally, the duck legs are sauteed, but I think the skin gets more evenly crisped with my method.

Crisp Duck Legs with Sauteed Potatoes

From Fine Cooking Magazine

Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.

Duck Breast with Saba and Grapes

From Midwest Living

Pecan-coated goat cheese and a sweet and fruity dressing make this main-dish salad irresistible. This one-dish meal is perfect with bread.

Duck and Asian Pear Salad