Dunk

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.

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.

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.

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

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?!

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.

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

This dish from my Connecticut neighbor is the best goose I've ever eaten. But in Danny's inimitable way, she simply insists it be served with red currant jelly. Nothing else will do.

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.