Pan-Seared Duck Breast

Crispy skin and tender pink meat in a bright, citrusy sauce.

Osso Buco (Italian Braised Veal Shanks)

This classic Italian dish of braised veal shanks is hearty and deeply rich.

Sous Vide 101: Duck Breast

All-Belly Porchetta

This all-belly porchetta is as rich and crisp as it comes.

Sous Vide Duck Confit

Bag the duck and skip the buckets of fat.

The Ultimate Beef Wellington

Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.

Duck à l'Orange

The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.

Classic Baked Lasagna Bolognese (Lasagne alla Bolognese)

Baked to hearty-yet-refined perfection.

Basic Ragù Bolognese

Hearty, fragrant, with a subtle dairy sweetness.

Choucroute Garnie (Alsatian Braised Sauerkraut With Mixed Meats)

An opulent feast of meats and braised sauerkraut.

Peking Duck with Mandarin Pancakes and Plum Sauce

The Ultimate Turducken

Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage)

Out of the pan, into your mouth.

Classic Jewish Chopped Chicken Liver

A rich and savory spread that, at its best, can rival any pâté.

Foie Gras Torchon

Duck Pastrami

Salty, peppery, and luscious.

Noodles for the New Year: Cantonese Roast Duck Soup Noodles

English Bangers and Mash with Onion Gravy

This classic British pub dish is rich and comforting, perfect for soaking up a belly full of brown ale.

Pineapple Duck Curry From 'Everyday Thai Cooking'

Kaldereta

The Nasty Bits: Venison Heart Tartare

Thai Spicy Duck Salad

An intoxicating juxtaposition of flavors.

Sunday Supper: Roast Duck with Honey Ginger Glaze

Pan-Seared Foie Gras With Spiced Citrus Purée

Butter-Basting: A Classic Technique Everyone Should Know

This old-school pan-cooking method is still worth taking for a spin.