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"This is a lush recipe for duck. It tastes very "french", and despite the honey glaze, it isn't too sweet. The lavender or herbes de provence make a nice counterpoint to the flavors. The pan juice is perfect served alongside the duck, to drizzle over the meat at the table. Adapted from epicurious.com"

Ingredients: dry red wine, honey...

"Libbie makes duck this way."

Ingredients: salt and pepper, water, duck...

"This is traditional fall dinner, usually served with “mlinci” (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks."

Ingredients: lard, marjoram, salt...

"This recipe for duck makes for a very tender bird, with stacks of flavor. The apple and sage compliment the richness of duck well, while the gravy is just simply transcendental. You'll be licking your chin eating this one! :)"

Ingredients: pepper, cornflour, raw sugar...

"I raise some of my own meat and this year I tried Muscovies. They are different from other ducks and the meat usually requires liquid to tenderize it. And they're big, so they won't fit in most crockpots. I cook them in a covered roaster in the oven. If you can't find Muscovy, this recipe would work well for any poultry. NOTE: Muscovies..."

Ingredients: pepper, dried apricots...

"Since I gave a lecture or a class on brining, and since it is close to Thanksgiving, I thought I'd give a real Recipe for Brining a Turkey/Chicken along with a very good unusual Dressing. Easy, Fast Delicious. And Gormet all the way!!!"

Ingredients: cloves, pepper...

"This recipe comes from the French section of a book called Easy International Cooking. It is a quick and tasty way to serve duck."

Ingredients: ducklings, arrowroot...

"This recipe makes an excellent oven-roasted duck in Provencal sauce. It smells great and is very colorful. Buy a frozen 4-6 pound duck, thawing it completely in the fridge before using. Adapted from Cooking in a Casserole by Robert C. Ackart (1967)."

Ingredients: pepper, tomatoes with basil...

"A wonderful way to prepare duck posted in response to a recipe request."

Ingredients: canned sauerkraut, garlic...

"Lidia Bastianich--Lidia Cooks from the Heart of Italy; Lombardy"

Ingredients: dry white wine, extra virgin olive oil...

"Shredded goose (or duck) meat.
This is a wonderful French staple, used as an appetizer, snack or lunch, and served on slices of crusty baguette or crackers. I use the carcass from a roast goose or duck after we've served it for a meal; it's a great way to make use of every last delicious morsel of the bird."

Ingredients: cloves, bouquet garni, pepper...

"I love duck and I love creme de cassis but I've never made duck before. This is from a Junior League cookbook called San Francisco Encore. Here for safe keeping."

Ingredients: currant jelly, fresh ground black pepper...

"This recipe is from island Hvar in Croatian Dalmatia. It originates from 16th century. Originally it was roasted “pod peku” or baking bell, but it is almost the same if you make it in oven, covered with aluminum foil or any other cover. The recipe is mentioned in Martin Benetovic papers, also one of the renaissance Croatian writers form 16th century."

Ingredients: pepper, honey, lemon juice...

"It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1..."

Ingredients: bouillon, pepper, cornstarch...