When duck meets slow-cooked barbecueDuck is often reserved for holidays or classic roasted dishes, but this pulled duck recipe transforms the familiar bird into something unexpectedly bold and ...

This duck spins above open fire, skin blistering to a deep golden crust while the fat renders slowly inside. It’s rich, smoky, and unforgettable.

“Carnitas are my favorite taco in the universe,” says Rick Martinez. “My dad makes a classic pork version, but here I use luscious slow-roasted duck confit with crispy duck skin chicharrones ...

Longtime F&W Test Kitchen supervisor Marcia Kiesel's roast duck has rich, crispy skin and is scented with lemons and oranges. Get the Recipe. Save. 16 of 23. Pan-Roasted Duck ... Slow-cooking duck ...

Duck Breasts … l’Orange. Start to finish: 40 minutes (15 minutes active). Servings: 6. Ingredients. 2 whole Peking duck breasts, (4 halves, about 2 to 2½ pounds total) ...

After 4 hours, turn the oven up to 350, salt and pepper the skin, and return the duck to the oven (he should be breast-side up at this point) to crisp up the skin, about 1 more hour.

Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about 30 minutes, or until golden-brown.

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and I think it tastes ...