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.

When duck meets slow-cooked barbecueDuck is often reserved for holidays or classic roasted dishes, but this pulled 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) ...

“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 ...

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 ...