Suzi's Blog

Seared Duck Breast Glazed with Roasted Garlic, Pomegranate Molasses, Ginger and Armagnac

One you have tasted duck prepared perfectly, you will be addicted. No, it does not taste like chicken. There are two tricks to duck. First cooking it properly, and the directions below guide you there. Second, you to adorn the duck with a sauce that simultaneously complement and intensify the flavor experience. Duck flavor is…

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Grilled Duck Breast with Preserved Citrus Peel and Sweet Potato Puree

The A.O.C. Cookbook by Suzanne Goin is filled with examples of her exceptional talent. The main course dishes are just that: complete and often with a touch of complexity. Like this duck delight with sweet potato puree. We added, as you see in the picture, some broccoli to make sumptuous, if overloaded, plate. In the…

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Cookbook Review: Duck, Duck, Goose by Hank Shaw

Cookbooks generally have an introduction that states the underlying purpose of the book: “I love to bake and here are my special recipes” “These are family recipes that span five generations” “You don’t know what you can do with a kiwi” “Celebrity chefs have a short lifetime so I need to cash in now” Duck,…

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Duck Carnitas Tacos

  Suzen and I have a roadside diner that is, well, upscale. Very upscale. The best thing on the menu is duck carnitas tacos. I’ve searched for a recipe for us to make at home, and we’ll be testing this weekend. Tacos can be so much more than ground meat. Yes, that lovely picture of…

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