Duck Sausage with Foie Gras & Sauterne Wine, Dried Fruits Mostarda, Brioche Toast Mostarda is an Italian condiment that combines sweet fresh or dried fruits with the savory mustard, served typically with meats, cheeses, foie gras, and sausages. It is excellent as an accompaniment to the delicate Duck Sausage with Foie Gras and Sauterne Wine. …

Cutting up poultry into its various component cuts (called “fabricating” in the culinary industry) is a very good skill to develop.  Not only is it generally more economical to buy whole birds, but you are also left with the bones, which can be used to make stock. The most important thing to remember when fabbing whole …

  Ducks carry a significant portion of their fat near the surface of their skin where it provides warmth and buoyancy. This means that in order to get a moist, flavorful, and not over-fatty result when pan-roasting duck breasts, you need to render that fat first. Rendering duck fat is actually very easy, as long as …

Duck Breasts with Cranberry Sauce & Parsnip Puree: (serves 6) Wine Pairing: Pinot Noir from Burgundy or Oregon Cranberry sauce isn’t just for turkey!  Here we’ve paired it with the rich, deep flavor of duck.  Though you could use almost any sides, we’ve paired it here with farro cooked on the stovetop, parsnip puree and sauteed wild mushrooms with …

This is a version of this classic French dish that has been adapted for home chefs.  A traditional cassoulet is a 2-day process, because you have to confit the duck legs, etc. This version still has plenty of steps, but you can do it at home in about four hours. The result is a rich, delicious …

Duck breasts make delicious sandwiches, especially when paired with a quick and easy coriander mayo and roasted fennel bulb. Drink Pairings: Spatlese Riesling from Rheingau or Gewürztraminer from Alsace Ingredients: ½ Duck Breast per serving 1 tbsp Coriander Seeds ½ cup Mayonnaise (homemade mayonnaise or your favorite brand) 1/8th of a Fennel Bulb per serving …

Peppery, sweet, nutty, and rich, try this elegant salad the next time you’re throwing a dinner party or making a meal for that special somebody. Drink Pairings: Washington Riesling or Viognier from Washington or California Ingredients: (Makes 1 entrée-sized salad or 2 appetizer salads) ½ Duck Breast ½ Peach 1 large handful of Arugala 1 …

Duck meat has long been enjoyed by people around the world, prepared in a variety of styles. As water fowl, ducks carry most of their fat just under the skin, where it acts as insulation and as a flotation aid. Rendered duck fat is considered one of the most flavorful cooking fats available. It’s relatively …

Monte Cristo Sandwich with Smoked Duck Sausage The Monte Cristo sandwich is essentially an American version of Croque Monsieur. This sandwich typically includes cheese, turkey or ham, placed in between two slices of bread. The sandwich is then, like French toast, dipped in egg-milk batter and fried. This version is unique as instead of typical …

After you have fabricated your whole duck, don’t just throw the carcass away.  Make duck stock!  Duck stock can be used as you would chicken stock (cooking lentils, making risotto, as a base for soups or sauces), just keep in mind that it will turn your food a darker color and impart a more robust …