Welcome to MarthaStewart.com Welcome to MarthaStewart.com
Video Collections
  • welcome-mat-fathers-day.jpg

    Father's Day Ideas

  • welcome-mat-crafts-for-kids.jpg

    Martha Stewart's Craft for Kids

  • welcome-mat-weddings-crafts-0513.jpg

    DIY Wedding Ideas

  • welcome-mat-baby-shower.jpg

    Baby Shower Ideas

  • welcome-mat-grilling-guide.jpg

    Grilling Guide

  • welcome-mat-ltgll.jpg

    Living the Good Long Life

  • welcome-mat-pets.jpg

    Healthy Pets

  • welcome-mat-hht-patio.jpg

    Home How-To Series

Cooking Duck, Part 2

Share
  • view more
  • h

Cooking Duck, Part 2

Chef Rocco DiSpirito of Union Pacific Restaurant teaches Martha Stewart how to cook crispy flavorful duck.

Related Videos 23 Videos

  • Martha Stewart and executive chef Gavin Kaysen marinate duck for a duck civet stew.

    Duck Civet Stew Recipe, Part 1

  • Martha Stewart and executive chef Gavin Kaysen stew marinated duck and vegetables for a duck civet.

    Duck Civet Stew Recipe, Part 2

  • Emeril Lagasse finishes his easy risotto with shredded duck and starts to mix together the ingredients for fried fish.

    Shredded Duck Risotto and Fried Fish Part 2

  • Emeril Lagasse finishes his roasted pumpkin soup and tops it with duck confit.  He then starts to brown ground beef and season his "Kickin' Chili."

    Roasted Pumpkin Soup With Duck Confit Part 2

  • Martha Stewart guest chef Harold Dieterle cook spicy duck meatballs.

    Spicy Duck Meatballs with Mint Cavatelli, Part 1

  • Martha Stewart guest chef Harold Dieterle finish spicy duck meatballs with homemade mint cavatelli pasta.

    Spicy Duck Meatballs with Mint Cavatelli, Part 2

  • Martha Stewart and chef April Bloomfield finish slow roasted duck with root vegetables.

    Slow Roasted Balsamic Glazed Duck, Part 2

  • Martha Stewart and chef April Bloomfield cook slow roasted duck with a balsamic glaze.

    Slow Roasted Balsamic Glazed Duck, Part 1

  • Emeril Lagasse introduces guest chef Sam Hazen who makes a Thai marinade for chicken while Emeril prepares a glaze for Peking duck.

    Roasted Buddha Chicken and Peking Duck, Part 1

  • Emril Lagasse makes seared duck coated with molasses and served with root vegetables.

    Duck and Root Vegetables Part 2

  • Martha Stewart introduces actress Becki Newton, home design blogger Janet Hall, and executive editorial director Kevin Sharkey to her new chow dog, and she and Newton slice potatoes and simmer rice for a Persian dish.

    Persian Rice with Duck Confit, Part 1

  • Martha Stewart prepares a delicious duck breast entree to serve with potatoes.

    Recipe for Duck Breast, Part 2

  • Emeril Lagasse deep fries duck egg rolls and serves them with a zesty orange chili dipping sauce.

    Kalua Duck Egg Rolls, Part 2

  • Martha Stewart prepares duck breast and potatoes.

    Recipe for Duck Breast, Part 1

  • Lucinda Scala Quinn prepares classic French bistro potatoes dauphinoise, haricot vert and duck breast a l'orange.

    Classic French Bistro Duck a l'Orange

  • Martha Stewart and Chef Proprietor behind Artisanal Group, Terrance Brennan, prepare spaetzle noodles to accompany duck bourguignon.

    Duck Bourguignon with Spaetzle Recipe

  • Martha Stewart and chef  Vikas Khanna cook Tellicherry peppered duck breast in a coconut curry sauce.

    Tellicherry Duck Breast

  • Chef Alfred Portale teaches Martha Stewart how to prepare Roasted Muscovy Duck.

    Alfred Portale Cooks Roasted Muscovy Duck, Part 1

  • Chef Alfred Portale teaches Martha Stewart how to prepare Roasted Muscovy Duck.

    Alfred Portale Cooks Roasted Muscovy Duck, Part 2

  • Chef Rocco DiSpirito of Union Pacific Restaurant teaches Martha Stewart how to cook crispy flavorful duck.

    Cooking Duck, Part 1

  • Martha Stewart and Marcus Samuelsson from Aquavit prepare a Swedish cured duck and risotto dish.

    How To: Swedish Cured Duck and Risotto, Part 2

  • Martha Stewart and Marcus Samuelsson create a cured duck dish based on a recipe by Marcus’ Swedish grandmother.

    How To: Swedish Cured Duck, Part 1

  • Emeil Lagasse takes the garlic bread out of the oven and serves it with his chorizo clam kale stew. He also makes rosemary biscuits for his duck stew with vegetables.

    Chorizo Clam Stew and Duck Stew Part 2