Duck Breast with Hoisin & Figs
by Anita LoIn this Chef Anita Lo recipe, seared duck breast is served with a beggar's purse of fresh figs stuffed with duck confit.
View Recipe Duck Breast with Hoisin & Figsveal
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Roast Quail with Foie Gras, Armagnac & Grapes
by Ariane DaguinThis quick-and-easy recipe for quail is accented with foie gras, Armagnac, and fruit - a particularly flavorful combination from Southwest France.
View Recipe Roast Quail with Foie Gras, Armagnac & Grapes
Crispy Duck with Port Wine Sauce
by Alexander BernardThis simple roasted duck recipe is served with a rich Port wine reduction sauce and makes a great choice for a beautiful dinner.
View Recipe Crispy Duck with Port Wine Sauce
Magret Duck Breast à la D'Artagnan
by Ariane DaguinThe original "duck steak" recipe was created by Ariane's father, Chef André Daguin, in the 1950s. It's easy to make seared duck breasts at home with this recipe.
View Recipe Magret Duck Breast à la D'Artagnan
Arista Pork Tenderloin
by Deana SidneyThis classic Italian recipe for pork tenderloin stuffed with fragrant herbs by Deana Sidney was inspired by Dario Cecchini, the famous Italian butcher often called the "Michaelangelo of Meat."
View Recipe Arista Pork Tenderloin
Duck Breasts with Citrus-Honey Sauce
by D'ArtagnanThis super easy recipe combines duck breast with a sweet and tangy citrus sauce that comes together quickly, perfect for a weeknight meal.
View Recipe Duck Breasts with Citrus-Honey Sauce
Herb-Roasted Pheasant
by D'ArtagnanThis recipe for whole roast pheasant with herbs makes a delightful and elegant meal for two and is surprisingly easy.
View Recipe Herb-Roasted Pheasant
Bresse-Style Poached & Roasted Turkey
by D'ArtagnanThis turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It involves first poaching the bird, then roasting it the next day.
View Recipe Bresse-Style Poached & Roasted Turkey
Irish Stout Lamb Loin with Colcannon
by D'ArtagnanThis hearty lamb loin recipe is rich and satisfying when served with hearty mashed potatoes and cabbage - just perfect for Sunday dinner.er.
View Recipe Irish Stout Lamb Loin with Colcannon
Five Spice Duck Breast
by D'ArtagnanIn this easy duck breast recipe, heady Chinese five spice and a sticky-sweet sauce spiked with star anise make a wonderful complement to the rich flavor of duck.
View Recipe Five Spice Duck Breast
Duck Breasts with Blueberry-Caramel
by D'ArtagnanOur simple pan-seared duck breast recipe with luxurious caramel and blueberry sauce comes together quickly and is great for a weeknight supper or special occasion.
View Recipe Duck Breasts with Blueberry-Caramel
Roasted Quail Stuffed with Fig & Prosciutto
by Daniel BouludThis stuffed quail recipe from Chef Daniel Boulud combines Black Mission figs, fresh forcemeat and salty prosciutto for delicious results.
View Recipe Roasted Quail Stuffed with Fig & Prosciutto
Lamb merguez sausage may be small in size, but its influence is felt worldwide. Learn about these delectable spiced links in our merguez guide.
Read more Cooking with Lamb Merguez Sausage
Breading Basics & Tips
A crisp, golden crust is the ideal, but the home cook often struggles with this technique. There are tricks for getting breading just right.
Read more Breading Basics & Tips
Cooking with Tarbais Beans
What's so special about the Tarbais bean? Many claim it's the only bean suitable for making cassoulet. But it's also an excellent choice for many other bean dishes.
Read more Cooking with Tarbais Beans
Cooking with Morel Mushrooms
Known as a chef’s mushroom, the morel has a complex earthy flavor that works in everything from sautés to sauces. Join its cult-like following.
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Seared Foie Gras
Follow our step-by-step instructions for perfectly seared foie gras at home. It's easier than you think!
Read more Seared Foie Gras
Cooking with Dried Mushrooms
What could be better than a secret arsenal of dried mushrooms in your kitchen? Learn how to use these powerful weapons of mass delectation here.
Read more Cooking with Dried Mushrooms
Cooking with Andouille Sausage
There’s more to andouille than jambalaya. Find out all you ever wanted to know about the smoky, spiced Cajun links – from a little history to how to use it.
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Cooking with Chanterelle Mushrooms
It's easy to wax poetic about the beautiful chanterelle mushroom, with its meaty flesh, fruity aroma and sublime flavor.
Read more Cooking with Chanterelle Mushrooms