Suzi's Blog

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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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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