Similar Recipes
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Duck à l'Orange
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
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Koji Beef Jus
A shio koji-spiked beef jus that will give your holiday roast a savory kick in the pants.
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Pan-Seared Duck Breast With Orange Pan Sauce
To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
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Brown Duck Stock
One of the bonuses of breaking down whole birds like ducks is you get to transform scraps into delicious, homemade stock.
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Sweet-Tart Duck Breasts With Fresh Cherry Sauce
Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic.
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Koji Duck Confit
For a super-savory spin on duck confit, cure the legs with funky shio koji before cooking them low and slow in rendered duck fat.
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Dry-Aged Roast Duck Breast
After dry-aging duck yourself, do it justice by roasting it to rosy perfection.
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Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous
Reduced blackberries and roasted pearl onions go perfectly with crisp duck breast.
Roasted Braised Duck
This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands!
Vermouth Jus (Sauce for pork belly)
Vermouth Jus is an elegant fine dining sauce, easy to make. Excellent with beef, pork, chicken, Vermouth adds complexity & botanical flavour!
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Homemade duck stock and a little patience are the keys to success for this spoon-coating sauce.
Serve With
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Lemon-Rosemary Roasted Chicken with Crispy Potatoes
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Chicken Risotto with Lemon, Asparagus and Peas
This creamy risotto starts with homemade chicken stock and fall off the bone tender chicken.
One Pot Creamy Baked Risotto with Lemon Pepper Chicken
A recipe for TWO dishes made in one pot: A creamy parmesan garlic baked risotto and crispy roasted chicken! Serve with a crisp green salad on the side and you have a complete, hearty meal that nobody could possibly say no to.
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Roast Chicken With Warm Fregola and Butternut Squash Salad
Roast chicken and butternut squash are two classic fall dishes. Here, the squash is roasted, then tossed with fregola, a toasted Sardinian pasta similar in appearance to Israeli couscous. Fresh herbs and a grating of lemon zest bring bright flavors to the plate.