The Duck Cookbook by James Peterson

Search this book for Recipes »
    • Categories: Stocks
    • Ingredients: duck carcass; duck wings; onions; carrots; chicken stock; bouquet garni
    show
    • Categories: Stocks
    • Ingredients: chicken backs; carrots; celery; fennel; bouquet garni
    show
    • Categories: Main course
    • Ingredients: duck breasts
    show
    • Categories: Main course
    • Ingredients: duck breasts; wild mushrooms
    show
  • Duck with blueberries
    • Categories: Main course
    • Ingredients: duck breasts; blueberries; Port wine; raspberry vinegar; duck broth
    show
  • Duck à l'orange
    • Categories: Main course; French
    • Ingredients: duck breasts; kumquats; Grand Marnier; balsamic vinegar; duck broth
    show
  • Duck with peas
    • Categories: Main course
    • Ingredients: duck breasts; Madeira wine; peas; sherry vinegar; duck broth
    show
  • Duck with foie gras and artichokes
    • Categories: Main course
    • Ingredients: duck breasts; artichokes; foie gras terrine; Madeira wine; parsley; sherry vinegar; duck broth
    show
  • Duck with teriyaki glaze
    • Categories: Main course; Japanese
    • Ingredients: duck breasts; soy sauce; rice vinegar; dark sesame oil; sake; scallions
    show
  • Duck with chihuacle negro sauce, raisins, and almonds
    • Categories: Main course; Mexican
    • Ingredients: chilhuacle chiles; red onions; garlic; heavy cream; duck breasts; golden raisins; dried apricots; red wine vinegar; cilantro; duck broth; slivered almonds
    show
    • Categories: Main course; Indian
    • Ingredients: duck breasts; heavy cream; ground cumin; ground coriander; cilantro; pink lentils; duck broth
    show
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: duck legs; duck fat; celery; garlic; wine of your choice; bouquet garni; duck broth
    show
  • Duck legs braised with Indian spices
    • Categories: Stews & one-pot meals; Main course; Indian
    • Ingredients: butter; onions; fresh ginger; garam masala; heavy cream; yogurt; duck broth; duck legs
    show
  • Braised or slow-roasted duck legs with red cabbage and juniper berries
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: duck legs; red cabbage; tart apples; duck fat; red onions; juniper berries; balsamic vinegar
    show
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: duck legs; onions; carrots; red wine; bouquet garni; butter; wild mushrooms; parsley; duck broth
    show
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: white beans; pig feet; duck legs; duck fat; bouquet garni; whole cloves; carrots; garlic; white bread; garlic sausages; duck broth
    show
  • Duck leg tagine
    • Categories: Stews & one-pot meals; Main course; Moroccan
    • Ingredients: duck legs; dried apricots; raisins; saffron; fresh ginger; turmeric; ground cinnamon; olives; harissa paste; duck broth; slivered almonds
    show
  • Preserved lemons
    • Categories: Jams, jellies & preserves; Vegan; Vegetarian
    • Ingredients: Meyer lemons
    show
    • Categories: Sauces, general; North African; Vegan; Vegetarian
    • Ingredients: dried chiles; ground coriander; ground cumin; store-cupboard ingredients
    show
  • Duck legs with mole sauce
    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: carrots; garlic; duck legs; duck fat; tomatoes; dried chipotle chiles; ancho chiles; mulato chiles; chilhuacle chiles; peanut butter; limes; sour cream; duck broth; slivered almonds
    show
    • Categories: Curry; Main course; Thai
    • Ingredients: duck legs; onions; lemongrass; galangal; kaffir lime leaves; limes; Thai green chiles; coconut milk; cilantro; fish sauce; duck broth
    show
  • Crispy sweet-and-sour orange duck
    • Categories: Stews & one-pot meals; Main course; Chinese
    • Ingredients: duck legs; oranges; soy sauce; fresh ginger; duck fat; peanut oil; scallions; balsamic vinegar; Szechuan peppercorns; duck broth
    show
  • Pappardelle with duck sauce
    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: duck legs; duck fat; carrots; celery; white wine; tomatoes; bouquet garni; pappardelle pasta; Parmigiano Reggiano cheese; duck broth
    show
    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: all-purpose flour; eggs
    show
    • Categories: Main course
    • Ingredients: whole duck; duck broth
    show

Notes about this book

  • lorihenry on June 07, 2010

    I bought 2 ducks and followed 4 different recipes (2 for the legs, 2 for the breasts) and ate like a queen! If you like duck, this is the only cookbook you need.

Notes about Recipes in this book

  • Duck with blueberries

    • MissKoo on February 04, 2023

      This was a wonderfully flavorful and easy recipe to do for dinner party for eight. I sautéed the duck breasts when the palate cleanser was being served -- they cook quickly and it is a perfect point in the meal for a short break while the duck cooks and rests a few minutes. Made the blueberry-port sauce a day ahead, doubling the recipe. Used commercial glaze in the sauce and a 10-year-old tawny port. Once plated, served the duck with the blueberry sauce and then added pomegranate seeds over the sauce. Delicious, and visually lovely. Side dishes were haricots vents, and rice pilaf with caramelized onion, orange, cherry & pistachio (once upon a chef online).

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1584792957
  • ISBN 13 9781584792956
  • Published Sep 01 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Few ingredients are as intimidating to the home cook as duck. But with the guidance of award-winning author James Peterson, any home chef can learn to prepare this incredibly versatile, flavorful bird.

The Duck Cookbook is the only complete guide to duck. With his signature style, Peterson explains the different varieties available and the best cooking methods for each part of the duck. Chapters begin with lessons on a single cooking technique-from sautéing to smoking-then move on to specific dishes such as soups, salads, and confit.

Peterson's detailed instructions ensure that readers will have the proper skills to handle any kind of duck preparation. The book's 65 recipes range from straightforward, delicious whole roasted duck and sautéed duck breasts (with a variety of sauces) to sophisticated terrines and mousses. Braised Duck Legs with Red Cabbage and Juniper Berries and Duck Confit Spring Rolls are among the many tempting highlights. Sidebars feature detailed instructions for cutting up a whole duck, making duck stocks, and more.


James Peterson has written seven award-winning cookbooks. He taught cooking for 17 years-at the French Culinary Institute and Peter Kump's Cooking School in New York-and is now a frequent guest teacher at schools around the country. He lives in Brooklyn, New York.



Other cookbooks by this author