Main Dishes

Duck Confit

Makes 4 servings The traditional confit cooking method for duck is a method of preservation. The duck is cured, cooked very slowly in its own fat, and then stored, covered with that fat. It can be stored in the refrigerator for 4 months, so prepare more than you need. Keeping […]

Main Dishes

Gnocchi with Duck Ragoût

Makes 4 to 6 servings This recipe is a favorite of our students in our Cuisines of the Mediterranean class at The Culinary Institute of America. The main ingredient in the dish is the gnocchi, served with a perfectly made duck ragoût to accent those fluffy little pillows.

Main Dishes

Roast Duck With Orange Sauce

Makes 4 to 6 servings This updated take on the classic duck à l’orange is decadent enough for a special occasion, but simple enough for dinner any night. Though rich duck breast is the perfect accompaniment to the sweet and tangy citrus sauce, you can also pair it with sautéed […]

Main Dishes

Spit-Roasted Duck with Orange-Ginger-Soy Glaze

Makes 6 servings Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as […]

Chef's Blog

The Easy Rules for Cooking Game

For generations raised on more conventional meats, seafood, and poultry, the hearty, robust taste of venison, quail, rabbit, and other game meats provides welcome new flavor experiences that remind us, almost subliminally, of the cuisines of our ancestors. Many home cooks think of game as exotic, yet it has always […]