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Narrow Results You've Selected: Recipe Duck Bake Winter Remove all Source Saveur (9) Difficulty Medium (6) Hard (2) Course Main Course (7) Appetizers (2) Side Dish (1) Cuisine French (7) Occasion Christmas (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 = "Season:Winter"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Duck,Technique:Bake,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 09/15/2010 How to Choose the Right Duck for Cooking An explanatory guide on different types of ducks to use for cooking. Issue #132 01/05/2009 Cassoulet The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal. Issue #117 12/05/2005 Potted Foie Gras with Black Truffles The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles. Issue #75 10/22/2007 Cassoulet A chef once wrote that cassoulet was the 'God' of southern French cuisine. Issue #24 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 09/06/2007 Terrine de Foie Gras This luxurious terrine is a classic of French cuisine. Issue #9 09/06/2007 Foie Gras with Green Grapes The tartness of the grapes in this preparation offsets the richness of the liver. Issue #9 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1