Ingredient
Flavor: Rich, deep flavor, high-fat skin.
Type
meat
Peak Months
Nov, Dec
Season Window
Oct → Jan
Rich, deep flavor, high-fat skin.
Roast crown, confit legs, cure breast for ham.
Keep cold; air-dry skin for crisping.
Phase: Peak
Peak: Nov, Dec
A simple recipe for five-spice roasted duck, served with a tea-soy sauce glaze.
This recipe features seared duck breast paired with a sweet and tangy orange glaze, highlighting the rich flavors of the duck.
A collection of top-rated duck recipes, including roast duck, confit, Peking duck, and more, featuring the rich and flavorful meat that pairs well with seasonal Pacific Northwest ingredients.
Pan-seared duck breasts are finished in the oven and topped with a sweet-savory honey, soy, and ginger sauce.
A classic slow-roasted duck recipe that results in crispy skin and a fully cooked breast, suitable for a higher-end restaurant menu.
A flavorful roast duck recipe featuring a brown sugar and soy glaze, with fresh orange zest and juice.
Roasted duck with a complex, citrus-forward bigarade sauce made from bitter oranges and aromatic vegetables.
Seared duck breasts served with a sweet and tart seasonal fruit compote, cooked in a cast-iron skillet.
This recipe demonstrates how to roast a whole duck to achieve crispy skin and medium-rare meat, using a technique that can be applied to high-end restaurant menus.
Whole roasted duck seasoned with salt, garlic, and lemon, cooked on a rack to allow the fat to render.
