Duck Confit
Greg Weber
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
Duck
Cured & Smoked Long Island Duck
Valley Table Staff
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
Valley Table Staff
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
Duck 2 Ways with Apple-Pomegranate Gastrique
Valley Table Staff
Leslie Lampert & Hector Coronel, Café of Love Serves 4 Ingredients 4 duck legs 4 duck breasts 4 to 5 cups duck fat (or olive oil) 2 sprigs rosemary 1
