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Duck Confit

ONCE YOU SINK YOUR TEETH into duck confit, you’ll know why chefs go to the trouble of making it. “I love to eat duck confit wherever I go, so that’s

Cured & Smoked Long Island Duck

Richard Parente, Clock Tower Grill Ingredients 6-8 ounce duck breast, cleaned and trimmed 2 cups dry sherry 1/2 cup salt 3/4 cup maple syrup 2 1/2 tsp curing salt 2 tbsp coarse pepper

Duck Agnolotti

Chris Vergara, Meritage Serves 4 Ingredients Pasta dough 17.6 ounces all-purpose flour 15 egg yolks 2 whole eggs Cider reduction 1 quart apple cider 1 teaspoon apple cider vinegar Duck