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11/10/2008
Duck Pâté
Patience is the key to making this flavorful pâté.
Issue #116
09/01/2005
Tea-Smoked Duck
Camphor wood for smoking, used for this duck at the China Club, is not available in the United States.
Issue #60
08/30/2005
Duck Bresaola with Barlotti and Red Onion Jam
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
Issue #59
10/26/2000
Shaved Foie Gras and Rocket Salad
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Issue #38
03/14/2002
Duck Baked in a Crust of Herbs and Salt
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.
Issue #20
08/08/2007
Duck Terrine
Author Richard Olney inspired this luxurious terrine.
Issue #14