Tag: duck
8 recipes
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Chinese Roast Duck (Simplified)
Crispy-skinned roast duck with a five-spice and hoisin glaze.
Duck Confit
Salt-cured duck legs slow-cooked in their own fat until fall-apart tender — a French bistro classic.
Duck Rillettes
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Sautéed Duck Breast with Orange Gastrique
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Spice Blends & Aromatics
Mirepoix, bouquet garni, curry blends, jerk seasoning, and the aromatic foundations that define cuisines around the world.