No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Duck

Explore 38 recipes, 3 galleries, 93 videos, and more

Cassoulet D'Artagnan

Ingredients
  • 1 1/2 pounds haricots tarbais, pinto, fava, navy, lima, or flageolet beans, rinsed and picked over
  • 1/2 pound piece ventreche
  • 10 cloves garlic
  • 2 medium onions, halved
  • 1 carrot, coarsely chopped
  • 5 sprigs flat-leaf parsley
  • 3 celery leaves
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 5 whole cloves
  • 10 black peppercorns
  • 4 legs duck confit
  • 2 large tomatoes, peeled, seeded, and chopped
  • 3 tablespoons duck and veal demi-glace
  • Coarse salt and freshly ground black pepper
  • 4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, and halved crosswise
  • 1/2 pound fresh garlic sausage, cut into 8 slices
  • 1/4 cup duck fat, melted
expand

Cassoulet

Ingredients
  • 4 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 celery stalk, halved crosswise
  • 1 leek, dark-green part only, rinsed well
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces fatback or uncured pork belly, cut into 1/2-inch dice
  • 8 ounces pork shoulder, cut into 3/4-inch dice
  • 1 whole clove
  • 1 medium onion, halved
  • 1 smoked ham hock
  • 1 medium carrot
  • 1 3/4 cups whole peeled tomatoes with juice, chopped (from a 14 1/2-ounce can)
  • 2 cups dried navy, Great Northern, or Tarbais beans, soaked in cold water for 12 hours
  • 1 garlic clove, halved
  • 2 legs duck confit (homemade or store-bought), skinned and separated at the joint
  • 8 ounces fresh garlic sausage (see the Guide), cut into 1/2-inch half-moons
  • 4 cups coarsely torn fresh bread (preferably from a crusty, rustic loaf)
  • 4 tablespoons unsalted butter, melted
expand

Persian Rice Dish

expand

Duck and Pumpkin Risotto with Spicy Pumpkin Seeds

Ingredients
  • 1 small sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
  • 1 tablespoon olive oil
  • 2 cups shredded Roast Duck, rendered duck fat reserved separately
  • 1/4 cup chopped onions
  • 2 cups Arborio or Carnaroli rice
  • 1 tablespoon very finely chopped garlic
  • 6 to 8 cups Brown Chicken Stock
  • 1 1/2 teaspoons coarse salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter, room temperature
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh basil
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • 1/2 cup Spicy Roasted Pumpkin Seeds
  • Chopped chives, for garnish
expand

Duck Bourguignonne with Chestnut Spaetzle

Ingredients
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 cup chopped onions
  • 2 cups port wine
  • 2 (750 mL) bottles red wine
  • 2 heads garlic, halved crosswise, excess papery skin removed
  • 8 Moulard duck legs, trimmed of excess fat
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 8 cups Terrance Brennan's Brown Chicken Stock
  • 3 dried bay leaves
  • Peel of half an orange, pith removed
  • 8 sprigs fresh thyme
  • Coarse salt and freshly ground black pepper
  • Chestnut Spaetzle
  • 2 tablespoons chopped flat-leaf parsley
  • Grand Mere
expand

Duck Breasts with Brandied Cherry Sauce

expand

Spicy Duck Meatballs with Mint Cavatelli, 2

expand

Pomegranate-Glazed Duck Breast, Pt. 1

Other Ideas:
Bake, Cognac, Main course
expand

Emeril Cooks, 2

expand

advertisement

advertisement

advertisement

advertisement