The Most-Saved Recipes in the Epicurious App This Week
Show yourself! Who are you readers saving so many duck recipes in the Epicurious app? This week’s data pull thrilled us. It’s usually chicken and, uh, chicken—take a gander at our 2025 top hits—but now there’s another bird in town. Braised sticky duck legs, shredded alla ragù style, boiled for luscious stock, pick your own adventure. If you need a break from poultry, we’ve got a few not-ducks too. Try these Crispy Smashed Potatoes with clouds of grated Parmesan. Or go for fish—one reader reports this Sweet ‘n’ Spicy Sriracha-Glazed Salmon was “universally loved by all five diners.” Scroll down for the most-saved recipes in the Epicurious app this week.
Not using the Epi iOS app yet? Grab a digital subscription today so you can start saving (and eating) your way through this list.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton2/20Braised Chile-Marmalade Duck Legs With Brussels Sprouts
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton3/20Lemony Chicken Soup With Farro, White Beans, and Kale
Photo by Shutterstock5/20Duck Legs Confit Cooked in a Pouch (“Confit” de Canard en Sous Vide)
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made confit, or use the cooking method described here, called sous vide (under vacuum). Recently, I learned how to use this method to make duck confit for use in Cassoulet in the Style of Toulouse, where large succulent chunks of boned meat are set between layers of beans to bake for a second long cooking. Sous vide–prepared confit will survive this extra cooking and remain flavorful and moist. Additionally, this is the easiest and least messy way to prepare this essential cassoulet component.
Photograph by Isa Zapata, Food Stying by Judy Kim, Prop Styling by Marina Bevilacqua7/20Pomegranate-and-Honey-Glazed Duck With Rice
Photo by Laura Murray, food styling by Rebecca Jurkevich8/20Duck Carnitas Tacos With Radish Escabèche
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich9/20Jerk-Spiced Duck
Photo by Travis Rainey, Food Styling by Taneka Morris, Prop Styling by Tim Ferro10/20Crispy Smashed Potatoes With Parmesan and Herbs
13/20Basic Duck Stock
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont have a lot of ducks around at one time, save them up for future rounds of stock making. You can chop up the carcasses before freezing, so they take up less space.
Make this stock when you have a day off, as it takes all day. The good news is that you will be rewarded with 4 quarts or more of rich stock that is a perfect base for stews, soups, or wintertime risottos or polenta—or even eaten on its own as a clear soup.
Rhoda Boone, food styling by Rhoda Boone15/20Duck-Fat Turkey Breasts with Green Onion Puree
Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that's a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D'Artagnan.
Anders Schønnemann20/20Ginger & Hoisin Duck with Glass Noodles
Head to a local Chinese supermarket for the ginger in syrup and, while you're there, pick up a package of glass or cellophane noodles to serve this with. Tangy ginger and flavorful hoisin work so well with duck. Make sure you render the duck breasts well when cooking to get that ultimate crispy skin.
