New This Month

Long Island Duckling Two Ways

5
4
3
2
1

In this simple yet sophisticated presentation, the tender duck breasts are pan-roasted and served over a hearty stew made by braising the duck legs in red wine.

Source: Martha Stewart Living, April 2002
Servings

Ingredients

Directions

Cook's Notes

Ask your butcher to separate the legs (with thighs intact) and whole breasts (with rib bones), and to chop the rest (backbone and wings) for the stock.

Similar Recipes

Reviews

5
4
3
2
1
How would you rate this recipe?

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes