Duck, duck, goose––Rabbit and goat, too. These proteins might not get as much stage time as other meats, but we love them just as much.
Hearty, fragrant, with a subtle dairy sweetness.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Baked to hearty-yet-refined perfection.
This classic Italian dish of braised veal shanks is hearty and deeply rich.
Bag the duck and skip the buckets of fat.
Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
This all-belly porchetta is as rich and crisp as it comes.
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.
An opulent feast of meats and braised sauerkraut.
This classic British pub dish is rich and comforting, perfect for soaking up a belly full of brown ale.
A rich and savory spread that, at its best, can rival any pâté.
Out of the pan, into your mouth.
Salty, peppery, and luscious.
An Italian-American classic.
This old-school pan-cooking method is still worth taking for a spin.