Served with potatoes and vegetables, roast duck makes an elegant Sunday supper. From honey-glazed to spicy finishes, these easy roast duck recipes are the basis for a bountiful meal.See Popular Roast Duck Recipes
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.
Fresh ducklings are available through fine quality butchers and Asian food markets.
Roasting the duck in the oven after braising it, develops brown crisp skin and texture.
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.
"I believe there was never such a goose!" said Bob Cratchit, surrounded at the holiday table by his smiling clan in Charles Dickens's A Christmas Carol. Roast goose is oh so very Victorian, but its rich flavor has played a part of major feasts since ancient times (the Celts, it is said, included goose in their celebrations and rituals).
The exotic dried mushrooms in this recipe complement the duck's robust flavor for a perfect entertaining entree.
This tangy sweet cranberry chutney with a hint of ginger pairs delightfully with the rich duck meat. Try it with ham and pork too.
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.
Traditionally, the duck legs are sauteed, but I think the skin gets more evenly crisped with my method.
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.
For the glaze, squeeze juice from the pomegranates. Serve the duckling with roasted vegetables.
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.
Make these roasted duck breasts, seasoned with five-spice powder and redolent with aromatic oranges, the centerpiece of a chic dinner. You may be surprised to know that without the skin, duck is a great healthy choice, with no saturated fat in a 3-ounce serving. Starting duck breasts in a cool skillet, then heating, renders off most of the fat with less mess.
We Americans like our servings big, fatty, and over-the-top from time to time. See: Paula Deen's donut hamburger, the Jack in the Box bacon milkshake, or pretty much any variety of cheese-drenched french fries. But food and drink blog The Daily Meal points out that the United States isn't the only country that offers several days worth of calories in a single portion.
Tradition is a big part of any holiday meal. Whether you serve a ham or turkey on the big day probably has a lot to do with the tradition that was passed down to you from your family. But no matter what you put on your table, there's a wine for that!
How I hope that your romantic Valentine's dinner is intended for two people only, and that those two are adults. Not that I don't adore dear little children and their sweet ways. It's just that kids are so ...