If you're lucky enough to find wild duck, the cooking part is easy. From stuffed, whole, wild duck to pan-seared duck breasts, these easy recipes take the guesswork out of cooking wild duck.See Popular Wild Duck Recipes
"I've been making this dish for a while," says Rajat Parr. "It's basically India meets France. The first five times I went to France I went straight to Burgundy. I took my first trip in 1997 because of a 1986 Domaine Francois Raveneau Chablis Grand Cru Clos I tried when I was working as a bartender at Rubicon in San Francisco. I was like, Oh my gosh, what is this wine?"
More and more specialty-food stores are selling duck confit legs, but in a pinch, rotisserie chicken works well, too.
Roasting the duck in the oven after braising it, develops brown crisp skin and texture.
The exotic dried mushrooms in this recipe complement the duck's robust flavor for a perfect entertaining entree.
Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage, and slab bacon. Letting the beans rest overnight develops their flavors.
"Earth, color, red things," are the words Pierre Gagnaire uses to describe the Hermes perfume that inspired his dish, Parfums de Terre. This marvelous soup is one of the dish's seven components. Both the foie gras that enriches the broth and the lentil gnocchi are earthy; the lightly pickled onion wedges add brightness and tang, not to mention a hint of color.
Geese are as easy to cook as a turkey or big chicken, but with more fat. Brushing on a flavorful syrup near the end of roasting adds a dramatic glaze to the bird.
At the Greenhouse Tavern in Cleveland, Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. "It's such a simple recipe," he says. "I just put the clams, foie gras, and vinegar in a pot and just let them get to know each other for a while."
"I believe there was never such a goose!" said Bob Cratchit, surrounded at the holiday table by his smiling clan in Charles Dickens's A Christmas Carol. Roast goose is oh so very Victorian, but its rich flavor has played a part of major feasts since ancient times (the Celts, it is said, included goose in their celebrations and rituals).
Sure, breakfast for dinner has always been an IHOP staple, but at your favorite five-star bistro? Waffles for dinner may sound like it's just one step above pouring yourself a p.m. bowl of Cheerios, but as the Today show reports, gourmet chefs around the country are dishing up waffles topped with everything from soft shell crab to chicken liver (yes, chicken liver) and adding the likes of beer, squash and Old Bay seasoning to the batter.
Tradition is a big part of any holiday meal. Whether you serve a ham or turkey on the big day probably has a lot to do with the tradition that was passed down to you from your family. But no matter what you put on your table, there's a wine for that!
My family's never had one of those Norman Rockwell Thanksgivings where a thousand people pack themselves around the table to leer at a doghouse-sized turkey. We all live hundreds of miles from each other. So it's usually been just me and my husband and the two kids.
Maybe it's because our last restaurant experience involved trying to placate one wailing baby in a high chair as our three-year-old decided to use his utensils as drumsticks on the table (all while ESPN blared on a TV overhead), or maybe it's because the only time we're guaranteed a quiet meal out is when we hit the drive-thru alone in our car and sit in the parking lot with the windows rolled up, but word of this "silent" restaurant in New York has us intrigued. As you would expect, it's in the super-hip Greenpoint section of Brooklyn. And to be clear, it's not all-silent-all-the-time.
It's Valentine's Day, and love is in the air--along with the aroma of a delicious meal. These aphrodisiac foods are truly the way to your loved one's heart.