Game | Saveur

Braised Rabbit with Pan-Fried Radishes and Creamy Polenta

Eliza Glaister — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

Chef Eliza Glaister grew up in New York’s Hudson Valley, where her cooking was influenced by neighboring farmers and wild game purveyors like Quattro’s Farm. This braised rabbit recipe, served over creamy polenta and topped with pan-fried radishes and leek oil, is a summer favorite. “When preparing game with little to no fat, especially rabbit, braising it is a wonderful method,” she says. “Cooking seasonally means working with ingredients that are all growing together at the same time and place. They end up just working well together. The radish and dandelion greens add a big punch of peppery bitterness to this succulent braise.”

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 4–6

Time: 2 hours

Ingredients

For the rabbit:

1 medium leek, washed
1 whole 2½–3 lb. rabbit
1 cup plus 2 Tbsp. vegetable oil, divided
Kosher salt and freshly ground black pepper
4 cups chicken stock
2 cups dry white wine
1 Tbsp. chopped fresh oregano leaves
6 fresh bay leaves, or 12 dried
6 juniper berries
1 Tbsp. Dijon mustard

For the vegetables:

1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 bunch red radishes (8–12 oz.), greens left attached, scrubbed and halved lengthwise
12 large dandelion leaves
2 garlic cloves, finely chopped
Kosher salt

For the grits:

2 cups whole milk, divided
½ cup fine yellow grits or polenta
4 Tbsp. unsalted butter
Kosher salt, to taste

Instructions

Make the rabbit: Discard any dry or discolored green parts of the leek, then coarsely chop the remaining greens and reserve. Slice the white end into 1-inch-thick rounds and set aside. To a large Dutch oven, add the rabbit and 2 tablespoons of the oil and season with salt and pepper. Turn the heat to medium and cook, turning occasionally, until golden brown on all sides, about 8 minutes total. Add the chicken stock, white wine, oregano, leek rounds, bay leaves, and juniper berries. When the liquid begins to boil, cover and turn the heat to medium-low. Simmer, rotating the rabbit halfway through cooking, until the rabbit is tender, about 1½ hours. Remove from the heat.
Meanwhile, in a food processor, purée the leek greens and remaining oil, then strain into a bowl and season with salt to taste. (Refrigerated, the sauce will keep for one month.)
Using tongs, transfer the rabbit to a cutting board. When cool enough to handle, pick the meat from the bones (discard the bones, or reserve them to make a stock) and return it to the pot. Stir in the mustard and salt and black pepper to taste, then turn the heat to low and continue to cook, uncovered, until thickened slightly, 10–15 minutes.
Make the vegetables: To a skillet set over medium-low heat, add the oil, butter, radishes, dandelion leaves, and garlic. Cook, stirring occasionally, until the radishes are fork tender, 6–10 minutes. Season with salt and set aside.
Make the grits: In a medium pot, bring 1 cup of the milk and 1 cup of water to a boil. Season with salt, then turn the heat to low and add the grits. Cook, whisking continuously, until thickened, about 10 minutes. Whisk in the butter and remaining milk and season with salt to taste.
To serve, scrape the grits onto a platter. Using a slotted spoon, top evenly with the braised rabbit, then spoon with the cooking liquid. Top with the vegetables, then drizzle with the leek oil and serve.

The post Braised Rabbit with Pan-Fried Radishes and Creamy Polenta appeared first on Saveur.

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

Kate Hill — Mon, 18 Mar 2019 22:48:36 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Warming, hearty, and satisfying with large chunks of sweet winter roots, charcuterie, and onion, this soup evokes the many garbures—thick cabbage stews made with ham or bacon and stale bread—of the peasantry in the Gascon region of Southwestern France. This garbure recipe was inspired by a dish writer and cooking instructor Kate Hill enjoyed at a cafe in Salies-de-Béarn. It calls for ventrèche, an unsmoked, French cured pork bellly similar to pancetta; you can find both it and duck confit via the online retailer D’Artagnan, a well-regarded supplier of French-style charcuterie.

Featured in: “In French Gascony, Duck Fat is King.”

Yield: 6

Time: 2 hours 15 minutes

5–6 fresh thyme sprigs
One 6-inch celery stalk with leaves, or a few sprigs lovage or parsley
1 bay leaf
4 medium Yukon Gold potatoes, peeled and quartered
One 1½-lb. Savoy cabbage, cut into 6 thick wedges
2 medium yellow onions, coarsely chopped
2 large turnips (about 1 lb.), peeled and quartered
8 oz. ventrèche, salt pork, or fresh pork belly, chopped into bite-size strips
3 large medium carrots, peeled and cut into large chunks
2 large leeks, rinsed well and cut into 2-in. pieces
4 oz. dried white beans such as white runner or great northern, soaked overnight and drained
7 garlic cloves (4 sliced, 3 halved lengthwise)
1 Tbsp. kosher salt, plus more to taste
12 whole black peppercorns
2 duck confit legs, wiped clean of most of their fat
1 Tbsp. duck fat or unsalted butter
6 thin slices Jambon de Bayonne or prosciutto
6 thick slices crusty country bread, lightly toasted

Instructions

Make a bouquet garni: in a square of cheesecloth, bundle together the thyme, celery, and bay leaf; tie with kitchen twine to close, and set aside.
To a large pot, add the potatoes, cabbage, onion, turnips, ventrèche, carrots, leeks, beans, sliced garlic, the bouquet garni, a tablespoon of kosher salt, and the peppercorns. Add 2 quarts of water, cover the pot, and bring the liquid to a boil over high heat. Turn down the heat to maintain a simmer, cover, and continue cooking until the vegetables are tender and the beans are nearly tender, 50–60 minutes. Take the duck legs by the ankle and use them to stir the pot a few times before dropping them into the soup. Continue cooking until the beans are fully tender and the duck meat easily falls off the bone when prodded with a fork, 25–30 minutes. Let the glossy duck skin slip off into the soup, then remove and discard the bones, and coarsely chop the meat into smaller pieces.
When ready to serve, prepare the garnish: In a medium skillet, warm the duck fat over medium heat. Add the Jambon de Bayonne in batches and cook in a single layer, turning once, until lightly browned and crispy, about 4 minutes per side.
Rub each slice of bread with a garlic half and distribute the slices among 6 wide, shallow soup bowls. Ladle the garbure over the bread. Drape a slice of griddled ham atop each bowl and serve immediately.

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Duck and Andouille Gumbo

Justin Devillier — Mon, 18 Mar 2019 22:34:18 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

For his take on Cajun gumbo, chef Justin Devillier of La Petite Grocery in New Orleans uses rendered duck fat in the roux instead of butter and quartered ducks in lieu of the classic chicken. In this duck and andouille gumbo recipe, we’ve called for only duck legs, which stay tender during a low-and-slow cooking process and won’t run the risk of drying out like breast meat.

Featured in: “The Hunter’s Way to Cook a Louisiana Thanksgiving.”

Yield: 8-10

Time: 5 hours

8 duck legs (about 6 lb.), fat trimmed, thighs and drumsticks separated
1 large yellow onion, finely chopped
3 garlic cloves, finely chopped
12 thyme sprigs
1 fresh sage sprig
1 cup plus 2 Tbsp. (5 oz.) all-purpose flour
2 Tbsp. hot sauce
2 Tbsp. sweet paprika
1 Tbsp. cayenne pepper
1 Tbsp. Worcestershire sauce
1 lb. andouille sausage, cut crosswise into ¼-in.-thick coins
1 lb. okra, cut crosswise into ⅓-in.-thick coins
Kosher salt and freshly ground black pepper
Cooked white rice, for serving

Instructions

In a large skillet, place the duck thighs skin side down in a single layer, then place the skillet over medium heat. Cook until the thighs are deep golden brown on one side, about 40 minutes. Flip the thighs and continue cooking until browned on the opposite side, about 5 minutes more. Transfer the thighs to a plate, then add the drumsticks to the skillet, skin side down, and cook until deep golden brown on one side, about 20 minutes. Flip the drumsticks and continue cooking until browned on the other side, about 5 minutes more. Transfer the drumsticks to the plate with the thighs and pour the rendered fat from the skillet into a heatproof measuring cup. Set 1 cup of the fat aside, and save the remainder for another use. (Duck fat keeps very well in the freezer for up to 3 months.)
Return the skillet to medium heat, add the onion and garlic and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the onions are soft and just beginning to brown, 6–10 minutes. Remove from the heat and set aside to cool.
Make a bouquet garni: in a large square of cheesecloth, bundle together the thyme and sage sprigs; tie with kitchen twine to close, and set aside.
In a large pot, heat the cup of reserved duck fat over medium-low. Whisk in the flour and cook, stirring continuously, until the roux turns dark brown, 30–40 minutes. Scrape the cooled onion-garlic mixture into the roux, then stir in the hot sauce, paprika, cayenne, and Worcestershire. Add the reserved duck pieces and herb bouquet to the pot, followed by the andouille, okra, and 10 cups of water. Bring to a boil, then turn down the heat to maintain a simmer and cook, stirring occasionally, until the duck meat is falling off the bone, about 2 hours.
Season the gumbo with salt and black pepper to taste, ladle into wide bowls, and serve hot with rice.

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Five-Spice Roast Duck

Corinne Trang — Mon, 18 Mar 2019 22:31:47 +0000

Photography: Paola + Murray; Food Stylist: Simon Andrews; Prop Stylist: Sophie Strangio

This Chinese-style roast duck, which is quicker and easier to prepare than classic Peking duck, is a family recipe from cookbook author and former SAVEUR producing editor, Corinne Trang. Carve and serve the bird with steamed white rice, or mince the roasted meat and wrap in crisp, chilled lettuce leaves.

Yield: serves 6

Time: 2 hours 15 minutes

One 5¼-lb. Long Island duck
¼ cups light soy sauce
¼ cups dark soy sauce
3 tbsp. sugar
1½ tbsp. five-spice powder
One 4-in. piece ginger, halved and crushed

Instructions

Preheat the oven to 375°F. Rinse the duck well, then use paper towels to pat dry, inside and out. Place the bird in a medium roasting pan, breast-side down.
In a small bowl, stir together the light and dark soy sauces, sugar, and five-spice powder until the sugar dissolves. Using your fingers, loosen the duck’s skin, then pour the soy sauce mixture all over the bird, both over and under skin, and inside the cavity. Place the ginger in the duck’s cavity, then truss the legs with kitchen twine. Transfer to the oven and roast, basting regularly, until the skin is tightened and just beginning the brown, about 45 minutes.
Carefully remove the roasting pan from the oven and, using sturdy tongs or two forks, turn the duck over in the pan, so it is now breast-side up. Return to the oven and continue roasting, basting occasionally, until the juices run clear and an instant-read thermometer inserted in the thigh reads 135°F, about 45 minutes more (the meat should still be slightly pink). Remove duck from oven and set aside to rest at room temperature for 15 minutes before carving.

Chinese Recipes that are Better than Takeout

Jenny Huang

Rethink delivery: Make your own dumplings and Kung Pao chicken at home >

The post Five-Spice Roast Duck appeared first on Saveur.

Venison Civet

Benjamin Kemper — Wed, 27 Oct 2021 20:36:56 +0000

Photography: Paola + Murray; Food Stylist: Simon Andrews; Prop Stylist: Sophie Strangio

Venison is the star civet ingredient during deer hunting season, which runs from September to February. The abundance of red wine and the long marination time tame the lean meat’s faint gaminess. Ladle the stew over mashed potatoes enriched with olive oil or serve with roasted vegetables for a cozy cold-weather meal. If you can find fresh pig or beef blood—a traditional civet add-in—stir in ⅓ cup along with the chocolate. Temper the blood in a bit of the hot cooking liquid before incorporating into the stew to avoid curdling. (If the liquid curdles when tempering, it’s best to leave out the blood altogether as it can ruin the sauce’s smooth texture.)

Featured in: “You’ll Never Guess the Secret Ingredient in This Hearty Catalan Stew.”

Yield: 6-8

Time: 12 hours

2 lb. boneless venison, preferably leg meat, silver skin removed, cut into 2-in. chunks
Kosher salt and freshly ground black pepper
15 peeled garlic cloves (⅓ cup)
3 large yellow onions, coarsely chopped (4¼ cups)
2 medium celery stalks, coarsely chopped (¾ cups)
2 medium leeks, dark green tops discarded, cleaned and coarsely chopped (2½ cups)
3 bay leaves
3 thyme sprigs
2 rosemary sprigs
Two 750-mL bottles fruity red wine, such as garnacha
¼ cups all-purpose flour
¼ cups olive oil, plus more as needed
2 oz. bittersweet chocolate, coarsely chopped (¼ cup)

Instructions

In a large bowl, season the venison generously with salt and black pepper and toss to coat. Add the garlic, onions, celery, leeks, bay leaves, thyme, and rosemary, then pour over the wine, cover, and refrigerate for 8–48 hours.
Over a large bowl, strain the venison and vegetables; reserve the wine. Wipe out the empty bowl, add the flour to it, and set aside. Leaving the vegetables in the strainer, use your hands to transfer the venison chunks to a paper-towel-lined baking sheet to dry slightly, then add them to the bowl with the flour and toss to coat.
To a large Dutch oven set over medium-high heat, add the oil. When it’s hot and shimmering, cook the venison in 2–3 batches, stirring occasionally, until lightly browned, about 7 minutes per batch. Use a slotted spoon to transfer to a plate and set aside. Keep the pot on the stove.
To the empty pot, add the reserved vegetables and cook, stirring frequently, until soft and golden, about 10 minutes. Turn the heat to high and add the reserved wine and venison. When the liquid boils, skim any scum that rises to the surface and turn the heat to medium-low. Cook until the meat is tender, 2½–3½ hours. Use tongs or a slotted spoon to transfer the venison to a plate, leaving the vegetables and wine in the pot.
Fish out the bay leaves and any woody thyme or rosemary sprigs. Using an immersion or regular blender, thoroughly purée the liquid. Whisk in the chocolate until melted, then return the venison to the pot and cook, covered, until heated through, about 10 minutes. Season with salt and pepper to taste, and serve.

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Quail Civet

Benjamin Kemper — Wed, 27 Oct 2021 20:36:49 +0000

PHOTOGRAPHY: PAOLA + MURRAY; FOOD STYLIST: SIMON ANDREWS; PROP STYLIST: SOPHIE STRANGIO

Mild, tender quail is a crowd-pleasing game bird. Available at specialty butcher stores, it cooks quickly and plays well with aromatics like garlic and herbs. The keys to this recipe’s deeply flavored sauce are the well-browned mirepoix at the start of cooking and the scant shards of dark chocolate whisked in for depth and sheen at the end.

Featured in: “You’ll Never Guess the Secret Ingredient in This Hearty Catalan Stew.”

Yield: serves 8

Time: 2 hours 45 minutes

8 whole quail (3¼ lb), gutted and cleaned
Kosher salt and freshly ground black pepper
¼ cups olive oil
15 peeled garlic cloves (⅓ cup)
4 medium carrots, peeled and cut into 1-in. pieces (2 cups)
2 medium celery stalks, coarsely chopped (¾ cup)
2 medium leeks, dark green tops discarded, cleaned and coarsely chopped (2½ cups)
2 medium yellow onions, coarsely chopped (2¾ cups)
8 medium tomatoes, cored and coarsely chopped (3¼ cup)
1 tbsp. pimentón
¼ tsp. cayenne pepper
2 cups semi-sweet sherry (such as cream or sweet oloroso)
One 750-mL bottle fruity red wine (such as garnacha)
2 oz. bittersweet chocolate, coarsely chopped (¼ cup)
⅓ cups finely chopped parsley

Instructions

Using paper towels, pat the quails dry. Season generously inside and out with salt and black pepper. To a large Dutch oven set over medium-high heat, add the oil. When it’s hot and shimmering, add 4 of the quail and cook, turning once, until browned on both sides, about 8 minutes. Use tongs to transfer to a plate, then repeat with the remaining quail. Turn the heat to medium. Add the garlic, carrots, celery, leeks, and onions, and cook until golden brown and softened, adding more oil if needed, about 15 minutes. Add the quail back to the pot, along with the tomatoes, pimentón, and cayenne. Increase the heat to high and pour in the sherry and red wine and stir to combine. Bring to a boil and lower the heat to medium-low to a simmer. Cover half way with a lid and cook, stirring occasionally, until the quail are fall-off-the-bone tender, about 1 hour. Remove from the heat, cool to room temperature, then refrigerate, covered, for 8–48 hours.
Place the pot of quail back on the stove over medium-high heat. When the liquid boils, use tongs to transfer the birds to a plate. Lower the heat to a simmer and cook until the sauce reduces by about one third, about 30 minutes. Turn off the heat. Using an immersion blender, thoroughly purée the liquid. Stir in the chocolate. Add the quail back to the pot, cover, and cook, undisturbed, until the meat is heated through and the sauce has thickened, about 10 minutes.
To serve, use a slotted spoon to transfer the quail to shallow bowls, then ladle over the sauce and sprinkle with parsley.

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Coniglio alla Ligure (Ligurian-Style Braised Rabbit)

Laurel Evans — Thu, 21 Oct 2021 17:26:53 +0000

Emilio Scoti

You will find this iconic Italian stew on the menu of every self-respecting, family-style, countryside trattoria in Liguria. Easy to raise, quick to reproduce, and requiring limited space to house, rabbits rapidly became the livestock of choice in the harsh Ligurian hills. When simmered slowly with white wine and the flavors of local ingredients like olives and pine nuts, the naturally lean meat becomes juicy and irresistible. If sold whole, ask your butcher to cut the rabbit into 8 pieces for you and remove the head. If you like, request the kidneys and liver, which add an extra level of flavor to the dish.

This recipe, which is adapted from Laurel Evan’s cookbook, Liguria: The Cookbook: Recipes from the Italian Riviera, is easy to love and family-friendly, as the subtly flavored, tender, white meat is similar to chicken. Not a fan of rabbit? Feel free to substitute three and half pounds of chicken thighs and drumsticks, and reduce the cooking time to 40 minutes.

Featured in: “A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines.”

Yield: serves 8

Time: 2 hours 45 minutes

8 whole quail (3¼ lb), gutted and cleaned
Kosher salt and freshly ground black pepper
¼ cups olive oil
15 peeled garlic cloves (⅓ cup)
4 medium carrots, peeled and cut into 1-in. pieces (2 cups)
2 medium celery stalks, coarsely chopped (¾ cup)
2 medium leeks, dark green tops discarded, cleaned and coarsely chopped (2½ cups)
2 medium yellow onions, coarsely chopped (2¾ cups)
8 medium tomatoes, cored and coarsely chopped (3¼ cup)
1 tbsp. pimentón
¼ tsp. cayenne pepper
2 cups semi-sweet sherry (such as cream or sweet oloroso)
One 750-mL bottle fruity red wine (such as garnacha)
2 oz. bittersweet chocolate, coarsely chopped (¼ cup)
⅓ cups finely chopped parsley

Instructions

Using paper towels, pat the quails dry. Season generously inside and out with salt and black pepper. To a large Dutch oven set over medium-high heat, add the oil. When it’s hot and shimmering, add 4 of the quail and cook, turning once, until browned on both sides, about 8 minutes. Use tongs to transfer to a plate, then repeat with the remaining quail. Turn the heat to medium. Add the garlic, carrots, celery, leeks, and onions, and cook until golden brown and softened, adding more oil if needed, about 15 minutes. Add the quail back to the pot, along with the tomatoes, pimentón, and cayenne. Increase the heat to high and pour in the sherry and red wine and stir to combine. Bring to a boil and lower the heat to medium-low to a simmer. Cover half way with a lid and cook, stirring occasionally, until the quail are fall-off-the-bone tender, about 1 hour. Remove from the heat, cool to room temperature, then refrigerate, covered, for 8–48 hours.
Place the pot of quail back on the stove over medium-high heat. When the liquid boils, use tongs to transfer the birds to a plate. Lower the heat to a simmer and cook until the sauce reduces by about one third, about 30 minutes. Turn off the heat. Using an immersion blender, thoroughly purée the liquid. Stir in the chocolate. Add the quail back to the pot, cover, and cook, undisturbed, until the meat is heated through and the sauce has thickened, about 10 minutes.
To serve, use a slotted spoon to transfer the quail to shallow bowls, then ladle over the sauce and sprinkle with parsley.

The post Coniglio alla Ligure (Ligurian-Style Braised Rabbit) appeared first on Saveur.

Venison Stew and Mashed Potatoes

Organic — Mon, 18 Mar 2019 22:21:16 +0000

Freshly ground white pepper

4. For the potatoes: About 30 minutes before serving stew, put potatoes in a medium pot with cold water to cover. Add salt and bring to a boil over medium heat. Simmer until potatoes are soft, about 20 minutes. Meanwhile, bring milk and butter to a simmer in a small saucepan over low heat. Drain potatoes and return to pot over medium heat, shaking until potatoes become dry and mealy. Mash potatoes with a masher; gradually whisk in milk mixture and season to taste with salt and pepper. Serve stew over potatoes. Garnish with parsley, if you like.

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Justin Wilson’s Rabbit Sauce Piquant

SAVEUR Editors — Fri, 09 Oct 2020 17:58:51 +0000

Get the recipe for Rabbit Sauce Piquant ». Maura McEvoy

This zesty Cajun stew is adapted from versions that appear in two of chef and humorist Justin Wilson’s books, The Justin Wilson #2 Cookbook: Cookin’ Cajun and Justin Wilson’s Homegrown Louisiana Cookin’.

Featured in: The 2020 Saveur 100: 91-100

Equipment

Yield: serves 6-8

Time: 5 hours

1 4½-lb. rabbit, cut into 8 pieces by your butcher*
Kosher salt and freshly ground black pepper
¹⁄₂ cup bacon fat (or canola oil)
1 cup olive oil
1 cup all-purpose flour
2 cups canned tomato sauce
8 small yellow onions, coarsely chopped (about 8 cups)
1 large green bell pepper, coarsely chopped (about 1½ cups)
2 large celery ribs, coarsely chopped (about 1 cup)
8 medium scallions, coarsely chopped (about 1 cup)
2 cups dry white wine
juice of 2 lemons (about 1/2 cup)
1 tbsp. Worcestershire sauce
1 garlic clove, minced (about 1 tsp.)
¹⁄₄ tsp. Angostura bitters
Cayenne pepper, to taste
Chopped parsley, for garnish
6-8 cups steamed long-grain white rice, to serve

Instructions

Season the rabbit pieces with salt and black pepper. In a large Dutch oven, over medium-high heat, cook the bacon fat or canola oil until smoking. Working in batches, add the rabbit to the pot and cook, turning with tongs occasionally, until browned all over, 11 minutes per batch. Transfer the meat to a platter and set aside. Discard the bacon fat or oil.
Make the roux: Return the Dutch oven to the stove and set over medium-low heat. Add the olive oil, then whisk in the flour and cook, stirring continuously with a wooden spoon, until the roux is a rich, chocolate-brown color, about 1 hour. Next, stir in the tomato sauce, then add the onions, bell pepper, and celery. Cover and cook, stirring and scraping the bottom occasionally, until vegetables are softened, about 1 hour. Stir in the scallions, add the reserved rabbit pieces, then cover and continue cooking, 30 minutes more.
Increase heat to medium, then stir in the wine, lemon juice, Worcestershire, garlic, and bitters. Bring to a boil, then turn the heat to low, cover, and simmer until the rabbit is very tender, about 2 hours. Season to taste with more kosher salt, black pepper, and cayenne; top with chopped parsley and serve over rice.

*Or see our step-by-step instructions.

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Our All-Time Best Duck Recipes

SAVEUR Editors — Fri, 08 Feb 2019 18:12:32 +0000

Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness. Penny De Los Santos

Not sure how to cook duck? We’ve got you.

The meat on these birds is so rich, flavorful, and robust that it toes the line between poultry and beef. Lean duck breasts—particularly those of magrets de canard, the prized fowl raised for foie gras—can go head to head with the finest steaks, especially when seared to a crisp and rosy medium-rare. Duck legs, on the other hand, require a little more than time and their own fat to be transformed into tender and silky confit.

With a melting point well below human body temperature, duck fat makes a seductive substitute for butter and shortening in bread and pastry. It’s also the penultimate medium for frying potatoes, yielding vastly superior pommes frites. And the bird’s organ meats find their way into rarefied charcuterie products like pâté and mousse.

France (particularly Gascony) is famed for its elegant use of the waterfowl, and you’ll discover a number of French duck recipes here, among them Chef Dominique Ansel’s amazing three-day cassoulet. But we’ve included duck dishes from China (Sichuan tea-smoked duck), Mexico (duck carnitas tacos), and Thailand (red curry with roasted duck), too. Whether you’re after easy duck recipes or a serious culinary challenge, duck appetizers or duck entrees (even duck desserts!), one of our best duck recipes should fit the bill (heh, heh).

Roast Duck with Figs

Rich, fatty duck gets a double dose of sweetness from port wine and jammy figs. Get the recipe for Roast Duck with Figs » Matt Taylor-Gross

Skillet-Cooked Duck Breast with Beets and Watercress

The earthiness of beets pairs well with duck, which chef Gavin Kaysen likes to grill, but a skillet works just as well at home. The black rice is an incredible dish simply on its own. Get the recipe for Skillet-Cooked Duck Breast with Beets and Watercress » Ariana Lindquist

Duck Pâté en Croûte

Pâté is a labor of love, but it’s worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Here, being careful to keep the ingredients cold during the process, and taking the same care when folding and filling the dough, yields a pâté that everyone will write home about. Get the recipe for Duck Pâté en Croûte » Matt Taylor-Gross

Birch Syrup and Soy Sauce-Glazed Roast Duck

Amy Thielen’s take on traditional teriyaki uses a bit of birch syrup in addition to mirin (sweet rice wine). Compared with maple syrup, birch is more feral—darker, less sweet, and more acidic—and she prefers it for cooking. It also doesn’t hurt that she can harvest it at home: Every spring she taps the silver birch trees in her yard and boils down the syrup over a wood fire. You can find birch syrup online, or use maple. (If doing so, omit the teaspoon of sugar.) Get the recipe for Birch Syrup and Soy Sauce-Glazed Roast Duck » Matt Taylor-Gross

Dominique Ansel’s Cassoulet

Made with confit duck legs, pork belly, and two kinds of sausage, this meaty, resplendently rich cassoulet is worth treasuring all winter. Get the recipe for Dominique Ansel’s Cassoulet » Matt Taylor-Gross

Duck-Fat Shortbread Cookies

Duck fat doesn’t behave exactly like butter—it’s nearly liquid at room temperature and, like lard or shortening, contains no extra water, which minimizes gluten development when it’s added to pastry doughs. But there is a magic substitution that works in most simple baked goods like shortbread cookies, breakfast cakes, and biscuits. Replace 50 percent of the butter in a classic recipe with duck fat (or less if you prefer just a touch of the gamy flavor). Get the recipe for Duck-Fat Shortbread Cookies » Matt Taylor-Gross

Tacos de Carnitas de Pato (Braised Duck Tacos)

Slowly braised duck infused with the aroma of Mexican cinnamon and orange is shredded and pan-fried until crisp in this recipe from chef Roberto Santibanez. Get the recipe for Tacos de Carnitas de Pato » Helen Rosner

Duck and Andouille Gumbo

This stew uses rendered duck fat in the roux instead of butter and quartered ducks in lieu of the classic chicken. Get the recipe for Duck and Andouille Gumbo » Christina Holmes

Fire-Roasted Duck and Pheasant with Red Currant Jelly

Fred Morin and Dave McMillan of Joe Beef in Montreal cook a mix of birds over flames and embers, using hooks and chains to suspend and rotate them (different-size birds will cook at different speeds). “The spin, the way the fat drips down, all combines to make a wonderfully burnished bird,” says McMillan. Ambitious home cooks can hang birds using twine or wire over a backyard fire, or simply roast birds on a rack set in a roasting pan in the (indoor) oven. Get the recipe for Fire-Roasted Duck and Pheasant with Red Currant Jelly » Christina Holmes

Duck Borscht with Fermented Tomato Sauce

This soup combines a whole duck, beet greens, and cabbage in a fizzy fermented tomato sauce—a wonderful alternative when fresh tomatoes aren’t in season. Get the recipe for Duck Borscht with Fermented Tomato Sauce » Photography by Justin Walker

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

Traveling through the lower reaches of Gascony, you will be offered a steaming bowl of garbure to begin almost every lunch and dinner. Warming, hearty, and satisfying with large chunks of sweet winter roots, cabbages, and onion, garbure is the way the French balance the heavier meat and starch courses inevitably to follow. Locals here typically enrich the broth by stirring it with a leg of duck confit, then adding the shredded meat at the end, or with the addition of a few chunks of ham. Or both: I loved a version I was served in a cafe in Salies-de-Béarn with a crispy garnish of thinly sliced Jambon de Bayonne on top. Get the recipe for Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne) » Anna Williams

Gascon Sourdough Cornbread (Pain de Méture)

Corn is prevalent in Gascony, France, where it’s used to feed the region’s famous foie gras ducks. It’s also the star of this pain de méture, a Gascon cornbread made with sourdough and baked in a cast iron pan. This cabbage-leaf-lined version from New York-based baker Kamel Saci was tested by Saveur contributor Kate Hill, a cook and cooking instructor in the region, who loves the crispy bits of cabbage that sear around the bread’s edges. Get the recipe for Gascon Sourdough Cornbread (Pain de Méture) » Anna Williams

Gascon-Style Duck Confit (Confit de Canard)

Confit, from the French verb confire, to preserve, is a traditional means of cooking meat slowly in its own fat. Although you may not have access to a whole foie gras duck for rendering, you can create a deeply flavorful confit with good-quality duck pieces and rendered fat bought from a trusted butcher. Adjust the salt and cooking time to reflect the size of the duck parts, using an amount of coarse sea salt equal to 3 percent of the duck legs’ weight to cure them—about 1 tablespoon of salt per pound. Get the recipe for Gascon-Style Duck Confit (Confit de Canard) » Anna Williams

Roast Duck with Shallots and Concord Grapes

I borrowed this method and these ingredients from a classic chicken recipe often made during the wine harvest with big bunches of red wine grapes. As the bird steams and braises in a terra-cotta roaster or Dutch oven, it releases its own fat and juices that make a rich sauce with the roasted grapes and shallots. Because it’s made in one pot and results in tender, juicy meat every time, this is a perfect duck dish for beginners. Choose the darkest, plumpest grapes you can find such as Concord or muscat. Serve with crusty bread, la cruchade, or creamy potato purée. Get the recipe for Roast Duck with Shallots and Concord Grapes » Anna Williams

Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

Gascony’s love affair with corn dates back to the 15th century, when it was introduced from the New World by Christopher Columbus and his Basque crew shortly after their return to Spain. Corn thrived in a narrow belt along the 45th parallel, which bisects the heart of southwestern France. Old Gascon recipes still rely on cornmeal for desserts like millassou, which is baked and topped with sugar or honey; and for cruchade, a starchy, savory underpinning for duck or other meats. The polenta-like porridge is often enriched with caramelized fat drippings from making confit. Left to cool completely, cruchade can be cut into thick strips for frying, but since I’m an impatient cook, I ladle a soft, golden pudding-like version onto a serving platter and garnish with fritons, crisped bits of duck skin. Get the recipe for Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade) » Anna Williams

Escarole with Confit Duck Gizzards, Comté, and Walnuts

Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute. Get the recipe for Escarole with Confit Duck Gizzards, Comté, and Walnuts » William Hereford

Duck Liver Mousse with Cipolline Onions and Mushrooms

In this creamy, refined version of liver and onions, from Toronto’s The Black Hoof restaurant, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms. Get the recipe for Duck Liver Mousse with Cipolline Onions and Mushrooms » Saveur

Sichuan Tea-Smoked Duck

Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness. Get the recipe for Sichuan Tea-Smoked Duck » Penny De Los Santos

Bebek Betutu (Balinese Roast Duck)

In Bali, this aromatic chile and garlic stuffed duck is wrapped in coconut tree bark and steamed. We found it bakes beautifully rubbed in coconut oil and covered in aluminum foil. Get the recipe for Bebek Betutu (Balinese Roast Duck) » Penny de Los Santos

Duck a l’Orange

The recipe for this classic French dish is based on one in James Peterson’s Glorious French Food. Get the recipe for Duck a l’Orange » Todd Coleman

Duck Rillettes

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette. Get the recipe for Duck Rillettes » Helen Rosner

Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)

Foie gras, chanterelles, and black truffle juice combine to make a particularly luxurious filling for tomatoes. Get the recipe for Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies) » Michelle Heimerman

Thai Red Curry with Roasted Duck

For the best results when you’re making this sweet and spicy dish, ask the counterperson at your local Chinese market to cut the roasted duck into pieces. We recommend using the Mae Ploy brand of canned coconut milk; its high fat content makes for a rich and luxurious curry. Get the recipe for Thai Red Curry with Roasted Duck » Thomas Payne

Bistro Pommes Frites (Bistro French Fries)

The secret to these stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor. Get the recipe for Bistro Pommes Frites (Bistro French Fries) » Helen Rosner

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