Tagliatelle with Duck Ragù and Duck Skin Cracklins

It’s not as crazy as it sounds. You get one meaty duck leg (or two, perhaps from a whole duck that you want to separate the breasts from for a finer entrée another time), and then you roast it until it’s weak at what was once its knee-joints. Then you add it to some white wine and stock-enriched tomatoey sauce and let it cook until it’s melting to the touch even more.

Beer-Braised Duck Tacos with Cilantro Sauce

posted in: Meat & Poultry, Recipes | 0

Who will win the Super Bowl XLIX? I say Go, Ducks! No, that’s not being facetious; I’m a huge fan of the Super Bowl… parties, that is. Any opportunity to make and eat a lot of food with a lot of people is my kind of game. It doesn’t matter who plays, who wins, or who cries the loudest. But it does matter that the food is good, and plentiful. So this year I’m bringing the tacos, with a delectable duck … Read More

Spaghetti with Cabbage, Sungold Tomatoes and Duck Prosciutto

You might be wondering why, in the midst of summer, when all the glorious squashes, eggplants, tomatoes and peppers have come into season, did I choose to get cabbage at the Greenmarket? Well, the short answer is that I’m slightly obsessed with cabbages — of all kinds — and I don’t expect anyone to relate. And seeing a new head of Savoy cabbage, with quilted-textured, pristine green leaves on the outside and tightly wound like a rubber band ball, promising … Read More

Dijon Duck Buns with Pickled Cucumber and Scallions

posted in: Meat & Poultry, Recipes | 7

Goodness, did I cook a lot of whole animals this past week. First it was the glorious goat spit for The Greenhorns. Then Tuesday was the Hapa Kitchen‘s third dinner, “Paris of the East,” featuring a fusion of French and Chinese cuisines — and lots of duck, duck, and more duck (no goose). We dressed the dining room with Chinese lanterns, flowers and curling garlic scapes, put on some Django Rhinehart and the soundtrack to In the Mood For Love, … Read More

Not-So-Strange Birds Part V: Apple Cider-Braised Duck Legs with Raisins and Pearl Onions

Did someone say “Christmas goose”? It seems to be echoing in the minds of many this time of year. But as Tom eloquently warns, it’s not always the home cook’s best call (listen to this guy – he’s a butcher). My mom will not let my dad forget the Christmas when he, spurred by Dickensian nostalgia, tried to cook a whole goose. I was very young then, but remember the epic disaster: rivers of fat, long delayed dinner time, and … Read More

Not-So-Strange Birds Part III: Cranberry Thai Curry Glazed Duck Breast with Coconut Mashed Potatoes

The culinary concept of “Asian fusion” is one that both excites and troubles me. It’s sparsely defined (there is no Wikipedia entry for it), and it sometimes can mean a melding of different Asian cuisines, or a hybrid of East-West tastes. Understood in the latter sense, I find that I really do enjoy so many of these types of dishes. I’m not saying that I have a better perspective of it than anyone else, but since Asian fusion is also … Read More