A great, quick recipe to use up those leftover duck livers.

Josh Eggleton shares his duck breast, which includes a supremely comforting potato dauphinoise and braised chicory.

My recent visit in Portugal gave me an inspiration for another duck preparation: with Port Wine and Raspberries.

Slow-Cooked Duck Confit – A surprisingly simple duck using a slow cooker.

Duck breast with a delicious plum sauce and roasted apple. (in Spanish)

Crispy duck salad with a dried cherry compote . . . easy and healthy!

Soft and juicy duck with delicious Orange and Honey sauce. Heaven! :)

Sausage and butternut squash frittata is a perfect paleo breakfast, lunch or dinner.

Foie Gras and Smoked Duck Salad with Truffles – indulgence from southwestern France.

Duck fried rice . . . an easy way to use leftover duck!

Technique and classic duck confit.

Ramp and cheese biscuits, with duck and slaw. Possibly the world’s best sandwich.

A Breakfast of Duck Eggs, Maitakes, and Dandelion Greens.

Crispy Wonton Strips ~ Snack on with Duck Sauce or use in soup.

I used new gluten-free grape skin flours to make this lusty pasta dish.

Mark Dodson, shares his gourmet vol-au-vents, which includes mushroom, goat’s cheese and a poached duck egg.

Thai red curry with duck.

Experience French cuisine at home. Succulent duck with roasted potatoes-comfort and sophistication in one.

Mini tortillas with duck and hoisin sauce. Perfect for a party with friends. (in Polish)

Thai red curry, with duck and pineapple. You could use beef or lamb, too.

Home made duck confit from scratch.

Dumplings stuffed with duck meat. (in Polish with Google Translate)