The flavors in this roast goose recipe are similar to what you’d find in a marinade for a Cantonese roast goose (orange peel, ginger, soy, five spice, and garlic).
This is my favorite way for a whole roast duck for a special occasion. Tender and juicy meat with crisp skin and delicious flavors. A simple recipe that is perfect for any dinner party and your whole family will love.
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
Australian Gourmet Traveller recipe for duck roasted in Lambrusco with blood plums and bay.
A savory glaze made with a blend of ingredients like fermented bean sauce, maltose, and five-spice, is brushed on top of this Cantonese-style duck, then baked to crispy perfection.
This simple slow cooker recipe is a great way to create fall-off-the-bone goose legs with a sauce that will leave you itching to hunt more geese.
Duck is not typical food fare but has become more mainstream in American cuisine. It is a fatty bird because it swims and needs the fat to help keep it buoyant in the water. Duck is considered dark meat since it flies and therefore uses more muscle.
Rouens come in two distinct shapes. The Non-Industrial Rouen and the Production Rouen, which isn't considered endangered.
Duck Breast a l'Orange
This recipe for tender, juicy duck with a honey glaze is staggered and takes out all the stress of doing it on the day
Seared Duck Breast with Amarula
Recipe for Duck Confit Recipe Original
Prejean's restaurant in Lafayette, Louisiana, dishes up this rich gumbo chock full of smoked duck and andouille sausage.
Roast goose was once England's favourite festive dish and each cook would have a roast goose recipe in her repertoire. Here's ours.
Many people consider duck intimidating to cook with, but these foolproof slow roasted duck legs prove differently. The perfect small-scale roast for two people or easily scaled for a dozen providing your oven is big enough.
TODAY, I'm here to answer the question that has long infected the everyday-home-kitchens, with unending fatigue and boredom. The underlining puzzle that, as a result, has put the other undeserved, pale and bland poultry, onto the seat of power in the dinner-menu arena for far too long. The...
For this indulgent dish, duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.
If you don't have access to duck legs, try substituting chicken.
Duck is the ideal main attraction for a smaller Christmas gathering, particularly when spiced and paired with lush summer figs.
This three-part technique starts with a stove-top sear to render fat followed by a stint in the oven for a steam in a flavorful broth. A final roast results in juicy meat and crisp skin. This recipe first appeared in our December 2013 issue along with David McAninch's article The World of Duck.
This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands.
Australian Gourmet Traveller recipe for Dandelion's duck braised in mandarin juice and star anise with chilli, ginger and holy basil.
This is the most forgiving and delicious duck recipe you’ll ever find. Paula Wolfert slow-cooks duck with aromatics until it’s as tender as confit, then crisps the skin.
Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms! Amazingly Delicious and Beautifully served dish for any special occasion!
Crispy duck skin and luscious orange sauce combine in this classic French dish that would make Julia Child swoon. Get our duck à l'orange recipe here.
Roast Duck with Blackberry-Orange Sauce: Use your fresh farmer's market finds to create this sweet and spicy dish!
A demonstration of the confit technique by Valentine Warner
Recipe for Balinese-style roast duck.
Pan Fried Duck Breast is one of the easiest French recipes you'll find. Best served with orange sauce, greens and dauphinoise potatoes.
A delicious main dish, roasted and basted with red wine.
