Dunk

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

A French tradition born of necessity that, over the years, has been transformed into something that seems far, far more indulgent than putting to use leftovers.

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

Jambalaya gets a new look with this recipe. Duck breasts are grilled then added to the pot along with rice, ham, onions, and bell peppers. Hot and spicy.

Our testers are smitten with these hoisin-glazed duck shanks—yes, duck shanks—that are gonna astonish you at just how sophisticated they taste yet how simple they are to make.

This is essentially orange-glazed duck with the crispiest skin you've ever experienced. Surprisingly straightforward to make. And even easier to accept the accolades for afterward.

An elegant and easy riff on steak au poivre that's made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.

This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.

Duck confit is perhaps the best thing that could ever happen to duck legs in any possible universe. Here's how to make it and what to serve with it.

Duck à l’orange gets a modern makeover in this sophisticated yet simple riff on a French classic thanks to the zingy addition of jalapeño, ginger, and scallions. Fusion food at its finest.

"Sophisticated, beautiful to look at, and certainly delicious." "Definitely a keeper!" That's what folks are saying about this recipe.

David tries his hand--and The One's patience--at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex--and who'd have thunk it's as easy as heck to make?!

Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck's got no room left for the quack.

This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.