This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy.
This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica.
This recipe is one of the many popular duck dishes served at the Bay Wolf restaurant in Oakland, California.
Rich and satiny, this stock works well with many hearty dishes.
The great thing about rendering your own duck fat is that you end up with a batch of cracklings—delicious to snack on, sprinkled with salt.
Long cooking yields a tender duck with perfectly crisped skin—with amazingly little effort.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room.
After discovering these lentils, food author Colette Rossant created this dish.
Chef Jose Garces, of Philadelphia's Amada Restaurant, fashions a modern mix of Oriental flavors, with which succulent duck, roasted to perfection, is served in an updated traditional style within steamed bao topped with zesty togarashi mayonnaise and pickled carrots.
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