The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans.
'duck' on Serious Eats
Peking-style roast duck is packed into a sandwich with quick-pickled carrots and daikon radish, sliced cucumbers, and hoisin sauce. The flavors are inspired by Chinese sesame pancakes, but when pressed under heavy weights for several hours, it turns into a neat, flavor-packed meal.
The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù.
A mustardy burger made with duck breast and topped with lettuce, fresh pickled fennel, and prune mayonnaise.
Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles.
This duck curry from Katie Chin's new cookbook, Everyday Thai Cooking, is perhaps one of her richest: the generous pour of coconut milk and fat-laced duck meat definitely take the dish into stick-to-your-ribs comfort territory. Still, the bright sweetness of the pineapple and tomatoes, combined with the abundant fresh herbs and spicy curry paste, lightens the dish just enough to make it enjoyable even on a sunny October day.
An intoxicating juxtaposition of flavors, including spicy and salty lime dressing, sweet pineapple, nutty cashews, and lightly smoky duck, make this a salad of the highest order.
Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.
It'd be a shame to pass over a described as a "masterpiece." Full stop. In Secrets of the Best Chefs, Adam Roberts is totally enamored of Melissa Clark's recipe development process. And his adoration is most evident in his headnote to Clark's recipe for Seared Duck Breast with Garam Masala and Grapes. It's a relatively simple recipe (duck breast gets an hour-long rest with garam masala and salt before being seared, finished in the oven, and topped with a pan sauce of grapes, cinnamon, and balsamic vinegar) with show-stopping results.
Druck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo that's fitting for the start of winter.
This upgraded version of a turducken produces perfectly moist chicken, duck, and turkey meat with no flabby, unrendered skin. The ultimate Thanksgiving roast!
Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch.
Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic.
I started with a duck sauce recipe, but I realize now that was really just fodder to get me to this incredibly flavorful and moist tea-smoked duck.
Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs.
[Photograph: Chichi Wang] Adapted from The Zuni Cafe Cookbook by Judi Rodgers....
Swap out beef bones for duck to make a stock that has all of those warm and wonderful phở notes plus that unmistakable fattiness that can only come from duck. To the stock she adds a touch of fish sauce, sheds of duck leg, rice noodles and all of your go-to phở garnishes.
Van Boven's take on Duck Ham is a quick salt cure, an almost effortless process that required barely any effort at all, especially when considering just how impressive homemade duck ham sounds. It's basically a matter of procuring a nicely fatty duck breast, scoring the layer of fat, sprinkling it it orange zest, and submerging the duck in a mountain of kosher salt.
You need a vigilant eye to keep the duck out of constant flare-ups, but it's rewarded with a crisp skin and juicy meat. The spiced-rubbed breast is finished with an orange-blackberry glaze.