Duck/2 recipes

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Warm spiced cherry relish simmered with honey, raisins, cider vinegar, and crunchy pecans. The ultimate condiment for roast chicken, duck, or holiday ham.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Tofu fruit pudding blends silken firm tofu with frozen berries and honey for a creamy dairy-free dessert. Three ingredients, ready in 10 minutes plus chill time.

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.

Olive dip with cream cheese, sour cream, chopped black olives, Worcestershire sauce, and paprika. No cooking required. Serve with scallions, celery root, or chips.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

Final assembly step for handmade pappardelle with rich duck ragù. Hand-cut egg pasta ribbons tossed with warm duck sauce and parmesan, served on heated plates with more cheese at the table.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.

This simple but delicious dish is perfect for dinner and it will satisfy both your tastebuds and hunger!

A fiery, tangy Vietnamese chili dipping sauce made with dried red chilies, garlic, fish sauce, and fresh lemon. Ready in 10 minutes with no cooking required.

No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.

Nuoc cham Vietnamese dipping sauce with fish sauce, chili, garlic, vinegar, and lemon juice. The essential condiment for spring rolls, pho, rice bowls, and grilled meats.

No-cook tofu cheesecake with a Grape-Nuts crust sweetened by apple juice concentrate and honey-vanilla filling. Dairy-free, vegetarian, and richer the longer it chills.

Minced squab in lettuce cups, the Cantonese classic: chopped squab stir-fried with water chestnuts, bamboo, and mushrooms in a savory oyster-soy sauce, finished with crisped skin and wrapped in crisp lettuce.