The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
"Here, duck is roasted then braised and served with store-bought sauerkraut seasoned with sweet paprika."
"Gavin Kaysen's duck civet is like coq au vin made with a whole duck rather than with a chicken. Thick-cut bacon lardons and a glass of Chateauneuf-du-Pape finish the dish."
"Chefs Mark Gaier and Clark Frasier of Arrows in Maine, take a minimal approach to their food, as in this whole duck roasted and dusted with paprika and stuffed with thyme and rosemary."