Gizzards Galore

"My duck routine is always carried out for the sake of confit, an illustrious ritual that begins and ends with fat." When I need a bit of fun and relaxation after a long day's work, I'll buy a few ducks....

Kamo Nanban Soba From 'Japanese Soul Cooking'

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles.

Cantonese-Style Lobster With Ginger and Scallions

Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. It's a mess to eat, but a delicious one.

Seared Duck Breast With Prosciutto, Sage, and Peaches

The ease of this recipe lies in the fact that it all takes place in the same pan, and uses the duck fat that's rendered from the breasts to crisp the prosciutto and frizzle the sage.

Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and Umeboshi

Put your koji duck confit to use for this simple, weeknight rice bowl.

Grilled Oysters

I am an East Coast oyster fiend, but I can't abide West Coast oysters served raw. So, when a buddy of mine recently gave me a whole case of gorgeous Kusshi oysters from British Columbia for helping him out with an oyster-shucking job, I immediately knew there was only one way I was going to be enjoying these deep-cupped beauties: on the grill.

Duck of Paradise

[Photograph: Sam Sobolewski] Duck is the perfect creative canvas for the home cook. It can be prepared simply or gussied up—wherever your whims may take you. This relatively straightforward pan-seared duck breast is enlivened by my favorite homemade spice rub,...

Sweet-Tart Duck Breasts With Fresh Cherry Sauce

Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic.

Cod Milt

Sacs of cod milt are most accurately likened to pork brains. Steamed, milt is as soft as an egg custard; pan-fried, the surface crisps up while the interior remains creamy.

Seriously Asian: Crab Two Ways

All you need is a heavy cleaver and a steadfast heart.