Duck Breast with Turnips and Rye Spaetzle
This is my version of a dish I had at Perbacco in San Francisco a few weeks ago. It’s so simple, but is a great combination. And if you’ve never made homemade spaetzle, it’s easier than you think.
Thai Red Curry Duck
Thai red curry with duck is a standard dish in that country’s cuisine — in fact, it is thought that ducks were first domesticated in Southeast Asia, so this is about as core a duck recipe as you can get. And it’s mad crazy awesome.
Cappelletti Pasta in Duck Broth
Cappelletti, a variant on the well-known tortellini of Bologna, are normally served in a clear broth. My cappelletti are vegetarian, filled with ricotta and spices, but you could use meat, too. The soup is a rich, clear duck broth; almost a consomme. Simple yet, elegant.
Duck with Maple Bourbon Gravy
I am kind of in love with this gravy. Maple and bourbon sing together like McCartney and Lennon, and in summer I love me my maple-bourbon BBQ sauce. But it’s winter, time for gravy. Paired with roast duck, it’s a winnah…
Bluebills and a Blown Mind
Diver ducks have a reputation as smelly, fishy tasting birds. Sometimes that’s true. But as I found out last week, even a clam-eating, saltwater duck can be magnificent at the table. Believe me, I am as shocked to write this as you are to hear it.
Smoked Goose Breast
Behold the glory that is spickgans, a Pomeranian smoked goose breast that is at the pinnacle of German charcuterie. Goose, cured with juniper and black pepper and smoked over beech, oak or apple wood. The secret is in the shape, which makes it a delight to eat.
Duck Prosciutto
This is one of the easiest charcuterie projects you can undertake, and it has been one of my more popular recipes. But I’ve learned a lot about making duck prosciutto since I first started doing it in 2007, and there is definitely a difference between good duck ham and great duck ham.
Wild Duck or Goose Jerky
Who doesn’t love jerky? Good jerky – dry but not brittle, spicy but not overpowering – is God’s gift to road food. Once made, this wild duck jerky will keep for months.
Wild Duck Hot Dogs
I didn’t set out to make a wild duck hot dog. All I wanted to do was make an all-duck sausage, and that means you need to emulsify it, like a hot dog. Who knew my spice mix was the secret of hot dogs?
Eating Everything But the Quack
Duck season is winding down, and we’re in our groove: Hunting, plucking, dressing and cooking the waterfowl we bring home. Over the years I’ve found uses for every part of the bird.
