26 Duck Recipes for the Holidays (or Any Old Weeknight)

Complete with herbed endive salad in lemon-mustard dressing. Don’t let the long cook time fool you: Most of it is hands-off baking in the oven.

Yuzu juice, mirin, sake andplumpaste create an impeccably balanced marinade for the duck breast. Pairing it with soba noodles and dashi broth takes the dish over the top.

Brace yourself for the crispiest, craggiest roastspudsyou’ve ever tasted. Vegetable oil could never.

Sweet, spicy and downright stunning. Pile the shredded duck oncn.manbetx ,grilled cheesesandwiches,salads, French fries or evenpasta.

Turkeywho? This buckwheat-stuffed bird only takes about 90 minutes to cook to perfection alongsideapples,carrotsand celery.

All drizzled withmaple-orange vinaigrette.Oranges,grapefruit,cranberriesand cold-weather herbs make this salad a must for theholidays.

This dish simply screamsChristmasdinner. Be sure to leave plenty of time for the duck to dry out in the fridge before roasting (that’s the key to its crackly skin).

Capers,hot sauce, curry powder and raw red onion infuse this lunch staple with tons of zingy flavor.

Our favorite thing about duck (besides its flavor, obvi) is how well it reheats. (That means all your leftovers will stay juicy and crisp, instead of drying out liketurkey.)

Game daygrub—but make it fashion. The duck is braised inbeerand chicken stock before topping off a mountain of tortilla chips, duck cracklings,jalapeñosand three types of cheese.

The secret to the duck’s flavorful brine is three bags of black tea, soy sauce, fish sauce and all the winter spices.

Sriracha roasted peanuts + maple candiedbacon+ duck fat Chex mix = the ultimatefancy snack.

Believe it or not, the sweet, tangy glaze only calls for three ingredients (two of which are likely in your kitchen right now). Be sure to score the skin before searing the duck breasts to render out the fat.

Sure, the crispy duck and juicy stone fruit are the main event. But the crispy sage leaves fried in butter and sprinkled with salt are an epic finishing touch.

This notoriousThanksgivingdish has a whole new look. Rolling the breasts of achicken, duck and turkey instead of roasting the whole birds makes it so much easier to prepare this iconic main at home.

With this vibrantspring vegetableon the plate, the dish is prime for serving atEasterdinner in place of traditionallamborham.

The secret to the duck’s floral je ne sais quoi? Crushed lavender. It’s a stellar pairing for the sweet chutney on top, made from duck drippings, honey, brown sugar and freshraspberries.

Not a single one of your guests will see this twist on thebrunchclassic coming. (And because of the fancy filling, no one will suspect you usedstore-bought pie crust.)

Reason number 584 to always havewhite misoin your fridge. It adds a punch of salty, umami-rich flavor to everything fromcaramel dipto this sweet-and-sour dressing.

Let’s face it: Thiscocktailhour staple was overdue for an upgrade. Infusing it with dukkah, a Middle Eastern and Egyptian condiment made from toasted nuts and spices, is just the ticket.

Whether you choose brown rice,farroorquinoa, these nutritious bowls pair beautifully with duck, chicken,steakandfishalike. Pass the garlic-cilantro sauce, please.

Not only does a mayonnaise-based marinade infuse the duck with plenty of tangy flavor, but it also spreads the spices evenly across the bird and helps with browning.

We never thought we’d say it, but this three-ingredient side gives standard fries a run for their money. Might we suggest serving them with creamy lemon-garlicaioli?

TheseFrench-style slow-cooked duck legs are roasted in their own fat for eight hours until meltingly tender.

The leftovers will keep in the fridge for up to three days, so you’ll have plenty of opportunity to show them off in the office breakroom. Pair the main with a green salad ormushroomsoup.

Aka the most ingenious way to use up leftover duck meat. The duck fat gravy is the real pièce de résistance though (or is it the white cheddar cheese curds?).