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Narrow Results You've Selected: Recipe Duck Saveur American Remove all Difficulty Easy (7) Medium (4) Course Main Course (6) Appetizers (3) Condiments and Sauces (1) Salad (1) Soups & Stews (1) Season Winter (4) Fall (3) Spring (2) Summer (1) Technique Roast (5) Saute (4) Bake (1) Chill (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:American"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Duck,Source:Saveur,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 07/13/2009 Rossini Burger 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. Issue #122 07/21/2008 Duck Breast with Brandied Fig Sauce Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy. Issue #113 01/16/2008 Seared Foie Gras with Caramelized Pineapple This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica. Issue #96 10/29/2007 Duck with Cherries This recipe is one of the many popular duck dishes served at the Bay Wolf restaurant in Oakland, California. Issue #39 08/13/2007 Enriched Duck Stock Rich and satiny, this stock works well with many hearty dishes. Issue #39 08/13/2007 Rendered Duck Fat 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. Issue #39 11/02/2000 The Amazing Five-Hour Duck Long cooking yields a tender duck with perfectly crisped skin—with amazingly little effort. Issue #39 10/26/2000 Shaved Foie Gras and Rocket Salad This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters. Issue #38 03/08/2007 Foie Gras with Pineapple and Pistachios This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room. Issue #32 03/19/2002 Beluga Lentils with Roasted Duck After discovering these lentils, food author Colette Rossant created this dish. Issue #18 06/18/2010 Roast Duck Bao 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. Does Not Apply