110 luck recipes

This simple recipe will help you create a delectable dish that will surprise friends and family.

Bay Head cream cheese spread with curry powder and garlic, mounded and topped with sweet Chinese duck sauce. A 5-minute cocktail party appetizer with surprising sweet-savory complexity.

Tender roast duckling with Marsala wine-grape sauce combines microwave speed and conventional oven crispness for special occasion duck dinners without the wait.

Raspberries, a member of the rose family, impart a delicious aroma and spark of flavor to this creative sauce. It is especially good with roast duckling.

Roast duck with root vegetables and wine-poached pears in a cranberry-red wine pan sauce. A refined country-style dinner with carrots, parsnips, and a buttery fruit sauce.

Pomegranate-Glazed Duckling on Dried-Fruit Couscous recipe

Grilled game sausage patties of ground duck, pork shoulder, and pancetta with cinnamon and cumin, wrapped in caul fat. Served on garlicky wilted kale with balsamic reduction.

Steamed seafood dumplings wrap a delicate shrimp-and-scallop filling with garlic, ginger and crunchy water chestnuts in wonton skins, then steam them light and tender. Served with a duck sauce and hot mustard dip.

A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Fried wild game ravioli stuffed with duck, pheasant, leeks, praline, sour cherries, and demi-glace, finished with a Frangelico hazelnut butter. A restaurant-caliber game dish.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.