Suzi's Blog

Duck with Chihuacle Negro Sauce, Raisins and Almonds from The Duck Cookbook by James Peterson

When acclaimed author James Peterson wrote The Duck Cookbook he seemed to have a penchant for Mexican recipes. Here he uses his favorite chiles: chihuacle negro. Yes, I had not heard of them before, either. If you cannot find them, then you can use other dried chiles such as guajillos, mulatos, or anchos. Or you…

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Duck Confit Enchiladas with Green Sauce from The Duck Cookbook by James Peterson

When acclaimed author James Peterson wrote The Duck Cookbook he seemed to have a favorite duck ingredient: duck confit. Chicken is indigenous to many Mexican dishes, but here duck confit is used to upscale enchilada to a level sure to please you. And, the dish has that grand green sauce made with tomatillos. This is…

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Duck à L’Orange from The Duck Cookbook by James Peterson

Cliché is, of course, a French word. And you may think that it is centuries old, but it is not. The word only appeared in the mid-19th century and did not accelerate in use until around World War II. So cliché is relatively young. On the other hand Duck à L’Orange is definitely not a…

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Wild Mushroom and Duck Risotto with Seasonal Variations

This dish is typical of the treasures in Artisanal Cooking by Terrance Brennan. For the holidays, this is a book to be consulted, followed, and surely savored. During the week between Christmas and New Year’s, this dish can bring the satisfaction that only risotto provides. This could well be your treat for a New Year’s…

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