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"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...

"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...

"This is a super easy way to prepare freshly-killed wood ducks. The recipe will also work for teal but if you are cooking Mallards or Black Ducks, I recommend that you cook only one bird instead of two since the latter are much larger. Also, do not use this recipe for diving ducks such as Scaup. This has been my old stand-by wild duck recipe for many..."

Ingredients: cream of celery soup, wild ducks...

"This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe."

Ingredients: cooking onions, cumin...

"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...

"A delicious duck recipe from the Upperline Restaurant in New Orleans, courtesy of Bon Appetit. I recommend making the sauce a day ahead, as I found that it takes a little longer to reduce than what is stated."

Ingredients: coarse salt, pepper...

"A roast duck with spicy, crispy skin. Basting sauce doubles as a dipping sauce and could be used for chicken or game hens also."

Ingredients: cornstarch, Dijon mustard...