How to Make Duck Cracklins and Render Duck Fat.

Cassoulet from D’Artagnan’s amazing duck confit, pheasant, sausages and a little Gscon magic…the ultimate comfort food!

Vanilla and orange slow roasted duck legs.

Duck Confit and Grand Marnier Souffle at Chez Dumonet – Best meal I’ve had in Paris

Ground duck livers, chile flakes, a little red wine, a little oregano – and just a touch of foie gras – makes this pasta unforgettable.

How to Pan-Sear Duck and Properly Render its Fat. Mine is served with herbed honey and wild mushrooms.

Remember that magical time in your childhood when your grandmother first made you sweet, rich Peking duck & bourbon cupcakes? Neither do I.

It’s the Holy Grail of duck hunting: A wild ‘foie gras,’ a fatty, unctuous – and wild -duck liver. Sear it simply with balsamic vinegar.

Duck Fat Grilled Pork Tenderloin in Smoked Gouda Sauce ( in French )

Chinese roasted duck along with a slow Asian broth simmer put a delicious twist on a charcuterie favorite…Asian Duck Rillettes.

Wild goose breast seared with truffle oil and served with sous vide pears.

Pumpkin, Duck Confit & Feta Panini, with herbs and a drizzle of honey on flatbread…my 100th sandwich on Panini Happy!

My fancy interpretation of Chinese food inspired by my recent trip to China

Simple duck ragu with pappardelle pasta

Confit-Style Roasted Duck Legs. Save the delicious garlic tarragon infused fat and use it as “Duck Butter”.

Peking duck bun from the takeout window at Corner 28 – NYC

Duck Breast with Orange and Pomegranate Sauce

Crispy Moulard Duck with Plum & Elderflower Emulsion. A simple summer meal thrown on a plate.

Dad’s signature Steamed Minced Pork With Mushroom & Salted Duck Egg

One dollar duck buns in Flushing, NY. Tasty, delicious, and affordable.

Luscious pan-roasted duck breast served on a bed of radishes, brussels sprouts and potato braised in butter