| 1. 14 detailed steps to perfect confit of duck |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 2. apricot honey glazed duckling |
| Fabulous Fry Pan Favorites by Patricia Phillips (1984) |
| 3. balinese spiced duck |
| The Around the World Cookbook published by Hermes House (1998) |
| 4. barbecued wild duck |
| Taste of Home 2000 October/November |
| 5. basic roast duckling |
| Microwave Cookbook by Pat Jester (1983) |
| 6. boiled duck |
| French Provincial Cooking by Elizabeth David (1999) |
| 7. boned stuffed duck baked in a pastry crust |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 8. boned, stuffed duck baked in a crust |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 9. braised duck |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 10. braised duck |
| The Apple Cookbook by Olwen Woodier (1984) |
| 11. braised duck in black cherry sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 12. braised duck with plum sauce |
| Martin Yan's Favorite Recipes with Meyer Cookware by Martin Yan (1993) |
| 13. braised duckling (master recipie) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 14. braised duckling, burgundy |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 15. braised stuffed duck with olives |
| Provence - The Beautiful Cookbook by Richard Olney (1993) |
| 16. braised wild duck |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 17. breast of duck with ginger and lime sauce |
| Bon Appetit - June 1985 |
| 18. broiled duck breast |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 19. broiled duckling |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 20. broiled or barbecued wild duck |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 21. broiled wild duck |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 22. burgundy-basted duckling |
| HP Books Crockery Cookery by Mable Hoffman (1985) |
| 23. cantonese duck |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 24. chez allard's roast duck with olives |
| Bistro Cooking by Patricia Wells (1989) |
| 25. chinese duck |
| Barbecues and Summer Meals 1983 - Family Circle |
| 26. Chinese five spice crusted duck breasts |
| Fine Cooking Magazine - #83 - January 2007 |
| 27. chinese-style roast duckling |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 28. confit of duck |
| LaVarene Pratique by Anne Willan (1989) |
| 29. crisp parcels of duck |
| The Way To Cook by Julia Child (1989) |
| 30. croustade of duck confit with apples |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 31. dark wing duck |
| The Ultimate Rotisserie Cookbook by Diane Phillips (2002) |
| 32. designer duck |
| The Way To Cook by Julia Child (1989) |
| 33. deviled duckling |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 34. double crispy finger duck |
| Bon Appetit - May 1985 |
| 35. duck a l'orange |
| Bon Appetit - September 1999 |
| 36. duck a l'orange |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 37. duck au vin a l'orange |
| Bon Appetit Magazine - Jan 1985 |
| 38. duck breast baked in salt |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 39. duck breasts sauteed: magrets de canard |
| The Way To Cook by Julia Child (1989) |
| 40. duck breasts with capers and marrow |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 41. duck breasts with cranberries |
| Bon Appetit Magazine - Jan 1985 |
| 42. duck confit with sauteed apples |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 43. duck cooked on a string with devil's sauce |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 44. duck in honey sauce |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 45. duck in red wine sauce |
| The Two Fat Ladies Full Throttle by Clarissa Dickson Wright and Jennifer Paterson (1998) |
| 46. duck legs and sweetbread ragout |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 47. duck legs cooked in red wine |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 48. duck legs with red wine suce |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 49. duck on the yangtze |
| Two Fat Ladies Ride Again by Jennifer Patterson and Clarissa Dickson Wright (1997) |
| 50. duck pate baked in its own skin |
| The Way To Cook by Julia Child (1989) |
| 51. duck provencal |
| Good Health Low-Fat Low-Sodium Clay Pot Cookbook by Hedi Levine (1996) |
| 52. duck with celery |
| French Provincial Cooking by Elizabeth David (1999) |
| 53. duck with cherries |
| French Provincial Cooking by Elizabeth David (1999) |
| 54. duck with cherry sauce |
| Taste of Home 2001 December/January |
| 55. duck with cherry sauce |
| Taste of Home 2002 December/January |
| 56. duck with quinces |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 57. duck with sherry and pumpkin |
| The Around the World Cookbook published by Hermes House (1998) |
| 58. duck, crisp roast with port wine glaze |
| Cook's Illustrated #35 - December 1998 |
| 59. ducking with bing cherry |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 60. duckling a l'orange |
| Barbecues and Summer Meals 1983 - Family Circle |
| 61. duckling a la orange |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 62. duckling halves or quarters |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 63. duckling italienne |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 64. duckling jubilee |
| Russian, Polish and German cooking by Lesley Chamberlain (2003) |
| 65. duckling quarters, baked in foil |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 66. duckling rouennaise |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 67. duckling with orange sauce |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 68. duckling with orange sauce (duck a l'orange) |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 69. everyone's roast duck |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 70. fried duckling |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 71. fried duckling |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 72. fruit and honey glazed duckling |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 73. golden west duckling |
| HP Books Crockery Cookery by Mable Hoffman (1985) |
| 74. grilled duck breast with red wine and orange sauce |
| Bon Appetit - October 1989 |
| 75. grilled duck with date sauce |
| Bon Appetit - May 1985 |
| 76. grilled tamarind duck |
| Bon Appetit - July 1985 |
| 77. honey and spice duckling |
| Better Homes and Gardens New Cookbook (1981) |
| 78. honey-glazed duck with ginger and pink grapefruit |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 79. honey-glazed duckling |
| Better Homes and Gardens Picture Perfect Home Cooking (1994) |
| 80. imperial duckling |
| HP Books Crockery Cookery by Mable Hoffman (1985) |
| 81. italian style duck |
| Taste of Home 2003 August/September |
| 82. julia's two-way duck |
| Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 83. mandarin sesame duck |
| The Ultimate Healthy Eating Cookbook by consultant editor Anne Sheasby (1999) |
| 84. never fail duck |
| The Ultimate Rotisserie Cookbook by Diane Phillips (2002) |
| 85. orange-tea-glazed roast duck ro goose |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 86. oven fried duckling |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 87. pan roasted duck breasts with sherry, honey and thyme sauce |
| Fine Cooking Magazine - #62 - January 2004 |
| 88. pear and pork wine duck |
| The Ultimate Rotisserie Cookbook by Diane Phillips (2002) |
| 89. peking duck |
| Betty Crocker Chinese Cookbook by Leeann Chin (1981) |
| 90. pressed duck |
| Betty Crocker Chinese Cookbook by Leeann Chin (1981) |
| 91. rare roast wild duck |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 92. red cooked duck |
| Betty Crocker Chinese Cookbook by Leeann Chin (1981) |
| 93. roast duck |
| The Essential Christmas Cookbook published by Whitecap Books (2000) |
| 94. roast duck |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 95. roast duck |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 96. roast duck |
| Betty Crocker Chinese Cookbook by Leeann Chin (1981) |
| 97. roast duck |
| Fine Cooking Magazine - #18 - December/January 1997 |
| 98. roast duck |
| Gourmet Adventures with the new original Glazed Schlemmertopf by Sheilah Kaufman (1974) |
| 99. roast duck - chinese style |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 100. roast duck a l'orange |
| The French Chef Cookbook by Julia Child (1986) |
| 101. roast duck bigarade |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 102. roast duck bigarade or a l'orange |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 103. roast duck or duckling |
| French Provincial Cooking by Elizabeth David (1999) |
| 104. roast duck with orange sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 105. roast duck with apples and calvados |
| From My Chateau Kitchen by Anne Willan (2000) |
| 106. roast duck with cherries |
| Master Recipes by Stephen Schmidt (1998) |
| 107. roast duck with cherries |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 108. roast duck with fruit stuffing |
| The Williamsburg Cookbook by Colonial Williamsburg Foundation (1975) |
| 109. roast duck with ginger mango sauce |
| Roasting by Kathy Gunst (1995) |
| 110. roast duck with honey tangerine sauce |
| Roasting by Kathy Gunst (1995) |
| 111. roast duck with mandarin sauce |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 112. roast duck with orange sauce |
| Cooking: A commonsense guide by WhiteCap Books |
| 113. roast duck with orange sauce |
| Master Recipes by Stephen Schmidt (1998) |
| 114. roast duck with orange wine sauce (french) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 115. roast duck with peaches |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 116. roast duck with peaches |
| Master Recipes by Stephen Schmidt (1998) |
| 117. roast duck with sausge and apple stuffing |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 118. roast duck with wine sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 119. roast duckling |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 120. roast duckling |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 121. roast duckling |
| HP Books Polish Cooking by Marianna Olszewska Heberle (1985) |
| 122. roast duckling |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 123. roast duckling with honey |
| Russian, Polish and German cooking by Lesley Chamberlain (2003) |
| 124. roast duckling with sauerkraut and apple dressing |
| Cooking from Quilt Country by Marcia Adams (1989) |
| 125. roast lemon pepper duck with red wine vinegar sauce |
| The Union Square Café Cookbook by Danny Meyer and Michael Romano (1994) |
| 126. roast wild duck |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 127. roast wild duck |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 128. roast wild duck |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 129. roasted duck pate with cognac, raisins, and sun dried tomatoes |
| Roasting by Kathy Gunst (1995) |
| 130. roasted duck with apple raisin dressing |
| Taste of Home The Complete Guide to Country Cooking Edited by Mary Beth Jung (1998) |
| 131. roasted duck with honey curry sauce |
| Roasting by Kathy Gunst (1995) |
| 132. roasted duck with olive and orange sauce |
| Fine Cooking Magazine - #05 -October/November 1994 |
| 133. salmi of duck |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 134. sauteed scallops of fresh duck foie gras |
| The Way To Cook by Julia Child (1989) |
| 135. savory duckling with sour cream |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 136. sherried duck with olives and walnuts |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 137. sloe gin duck |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 138. spit roasted duck with orange glaze |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 139. spit roasted orange stuffed duck |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 140. spit roasted stuffed duck |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 141. steam-roasted duck |
| The Way To Cook by Julia Child (1989) |
| 142. sutffed duckling |
| The Best of Country Cooking 2001 |
| 143. sweet-sour duck breast with cherries |
| From My Chateau Kitchen by Anne Willan (2000) |
| 144. twice cooked duck with asian flavorings |
| Cook's Illustrated #16 - October 1995 |
| 145. twirling duck a l'orange |
| The Ultimate Rotisserie Cookbook by Diane Phillips (2002) |
| 146. wild duck breast a l'orange |
| Betty Crocker Slow Cooker Cookbook by Betty Crocker Editors (1999) |
| 147. wild duck with peanut stuffing |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |