"Chef Chris Scarduzio of Philadelphia offers this marvelous dish for fall or winter. What could be better than knockwurst and boudin blanc on one plate? Perhaps a crispy leg of duck confitand a glass of Belgian beer on the side? "

"New York Chef Anita Lo knows her way around a duck. Here she pairs seared duck breast with a beggar's purse of fresh figs stuffed with duck confit."

"This hearty casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking."

"This duck salad mixes shredded duck confit with an Asian-inspired dressing of scallions, rice vinegar and sesame seeds. Of course, there is some duck fat in there too. "

"Pot-au-feu means "pot on fire" and refers to the dish of slowly-cooked meat and vegetables in broth. This recipe calls for serving the pot cold. It is delicious in the warm summer months. "