Duck recipe collection

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

A rich and flavorful cognac mushroom sauce that is the perfect accompaniment to elevate your special occasion meals. This exquisite sauce pairs wonderfully with tender veal chops, succulent roast duck, or a golden roast goose, adding a touch of elegance to your dining experience.

Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

Amazing Stuffed Leg of Duck with Red Wine Sauce recipe

Handy Chinese tricks for cooking a whole duck.

This simple recipe will help you create a delectable dish that will surprise friends and family.

Roast Duckling a la Orange recipe