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Crisp Roast Duck

(Gourmet, September, 2006)

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Crisp Tea-Smoked Duck with Green Mango and Basil Salad

(Fine Cooking, August/September, 2010)

Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.
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*Some Fine Cooking recipes require an on-line subscription to view recipes
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Crisp-Skinned Duck With Mock Mandarin Pancakes

(Gourmet, February, 1997)

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Crisp-Skinned Roast Duck

(Washington Post, January, 2006)

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Crispy Duck

(Chinese Food Made Easy, Episode: Street Food, Season: 1)

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Crispy Duck Breast

(Golden Door Cooks at Home by Dean Rucker and Marah Stets, 2009)

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Crispy Duck Breasts With Pear And Green Peppercorn Sauce

(Gourmet, November, 1994)

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Crispy Duck Legs With Toasted Hazelnut and Garlic Sauce

(Food & Wine, January, 2012)

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Crispy Duck Salad With Bitter Orange Vinaigrette

(30 Minute Meals, Episode: 30-Minute Passport To Quebec, Season: 5)

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Crispy Duck With Udon Noodles

(Saveur, March, 2010)

The recipe for this entrée was given to us by Off the Shelf, a film catering company.
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Crispy Fragrant Duck Tacos With Asian Pear and Mango Salsa

(Easy Chinese: San Francisco, Episode: Fusion Food, Season: 1)

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Crispy Fragrant Duck Tacos With Asian Pear and Mango Salsa

(Easy Chinese, Episode: Fusion Food, Season: 1)

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Crispy Fragrant Duck With Pickled Radish Salad

(Chinese Food Made Easy, Episode: Street Food, Season: 1)

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Crispy Roast Duck With Mustard And Green Peppercorn Sauce

(Sara’s Secrets, Episode: Perfect Pairings, Season: 3)

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Crispy Shredded Duck And Noodle Salad

(Gourmet, July, 2003)

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Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad

(Food & Wine, November, 2006)

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Cumin-Scented Duck Breasts With Peach Succotash

(Food & Wine, July, 2008)

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Curried Duck Sandwiches

(Cooking Light, September, 2005)

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Curried Duck With Vanilla

(Washington Post, May, 2010)

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Drunken Turkey

(Cooking Light, December, 2011)

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Dry-Aged Duck Breasts With Golden Beet Panzanella

(Food & Wine, July, 2011)

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Duck à L’Orange

(Food & Wine, October, 2011)

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Duck à L’Orange

(Bon Appétit, October, 2012)

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Duck & Strawberry Salad with Rhubarb Dressing

(EatingWell, May/June, 2008)

Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.
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Duck "Prosciutto"

(Cooking Light, August, 2008)

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