Fesenjan (Duck Stewed with Pomegranate and Walnuts) – Better Later Than Never!

Sorry for the delay, but if there's anything that deserves the “better late than never” tag, this duck fesenjan is it. A savory stew fea...

Pastrami-Spiced Duck Breast "Reuben" – Prepare to Open Face

I first tasted pastrami-spiced, smoked duck breast about 15 years ago, and ever since I’ve wondered how it would be used in a classic Reuben...

Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck m...

Duck Fat Steak Fries – There’s a New Fat in Town

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or...

Orange Duck – Orange You Glad I Didn’t Call It Duck a l'Orange?

I don’t think I’ve made Duck “a l'Orange” since culinary school, nor tried to pronounce it, but thanks to a rather enticing photo in a f...

Duck Fat Roasted Brussels Sprouts – P.H.A.T. with an “F”

With all the rich and decadent football party food I’ve been sharing lately, I’d thought I’d take a little break, and post a nice, simple gr...

Duck Leg Adobo – A Real Family Meal

If you’ve worked in restaurants before, you know that every night before service the staff sits down to what’s called the “family meal.” One...

Gumbo a Go Go – Duck, Andouille Sausage, Smoked Pork Hock, Gulf Shrimp and Langoustine Gumbo

It’s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in ...

Duck Fat Green Garlic Home-fried Potatoes - Skin for the Win

I'm just guessing, but I bet there's some old French kitchen expression that roughly translates to, "Hey, it has crispy, fried ...

Stovetop "Sous Vide" Episode 1: The Best Duck Breast Ever

If you watch any food television at all, yo u've undoubtedly seen the "sous vide" (French for "under vacuum" ) techn...

In a Fowl Mood: A Fabulous Last Supper 2010

Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb...

Duck "Two Ways" - The Sum of the Parts are Greater than the Whole

Cooking duck is surprisingly easy if you give up on the idea of cooking it whole. Sure that whole duck a l'orange looks nice on the maga...

Cassoulet - More than Just the Greatest Baked Beans Recipe Ever

I have several unpublished blog posts about my picks of the world's all-time top-ten recipes. The reason none have gone live yet is I ca...

Braswell's Tart Cherry Cabernet Sauce - A Recipe this Delicious Should Really Be Much Harder

This cherry sauce recipe tastes like it requires many steps, and a fair amount of time and finesse. As you'll see, this is not the case....

Don't Call it Daffy - Duck Leg Ragu!

This video recipe was filmed over a year ago (with a webcam duct-taped to a spice rack), and was never posted here due to what I thought was...

Black Currant and Balsamic Gastrique – Simple Complexity

This video recipe produced for About.com is my take on a classic French sauce, the Gastrique. In its most basic form it’s simply a carameliz...

Duck Confit Part 2: Crisp and Sauce

In part one of this lesson, we prepped and roasted the duck. In this second part you’ll see how we finish this dish. You’ll also learn how ...