Recipe adapted for kosher cooking from Food52. Serves 4. Ingredients: 1 Grow and Behold Butcher’s Cut Duckling 2 tablespoons olive oil 1/8 cup light honey (such as clover or linden) 2 tablespoons dark honey (such as buckwheat honey) 2 tablespoons ras al hanout 2 bay leaves 1-2 tablespoons orange blossom water (adjust to taste) 2 teaspoons ginger, freshly grated Water Salt…
Recipe by Anna Hanau. Serves 2 as a main dish, or 4 as an appetizer. Ingredients: 2 Grow and Behold Duck Breasts 1 cup finely chopped Mejdool dates 1/2 cup Grow and Behold Chicken Broth or water 1 shallot, chopped 3 stalks rhubarb, chopped (1/4″ pieces), divided 1/4 cup white wine Directions: Sear the duck breasts…
Cajun-inspired flavors add a hint of smoke and spice to our slow-roasted pastured duck.
Make apples and honey the star of your entire Rosh Hashanah meal, with these delicious duck legs!
This decadent and delicious cassoulet recipe builds upon layers and layers of incredible flavor. Not for the faint of heart, this recipe is a great way to impress your guests on a wintery day!
Recipe adapted from David Tanis Ingredients: For the duck 1 5- to 6-pound duck 3 tablespoons kosher salt 1 tablespoon 5-spice powder 1 large orange, zested and cut into 6 wedges 1 tablespoon grated ginger 1 tablespoon grated garlic For the glaze 2 cups orange juice 1 tablespoons honey 2 tablespoons Demerara sugar 2 tablespoons…
Summer Peaches. Duck Fat. Thyme, vinegar, wine, honey. Need we say more?
Cherries braised gently with ginger, red wine vinegar and kirsch are the perfect sweet-tart counterpart to rich duck breasts.
Take your time with these delicious duck breasts — rendering out the fat leaves you clean-tasting meat, and a jar of duck schmaltz to be spread on bread, potatoes or anything you like!
Here’s a sweet and tasty preparation for duck legs with apricot jam and rosemary.
The bright vinegar and sweet raisins are the perfect foil for this rich, slow-cooked duck recipe.
Duck Confit is not as hard as it sounds. Cooked low and slow, bathed in aromatic duck shmaltz, Duck Legs emerge tender and luxurious.
Latke upgrade: add turnips and thyme, and fry in duck fat for small, flavorful patties that will make any Hanukkah reveler happy.
A slow roast with a finishing blast of heat makes a juicy bird with a honey-coated crispy skin.
This is a tasty recipe for roasting duck with white wine, herbs and vegetables that is not too complicated. It was a hit, even with teenagers!
This is a classic Portugese preparation for duck featuring oil-cured olives, rich Port wine and herbs.
Sauerkraut and duck are a classic pairing; this recipe adds tangy Granny Smith Apples for extra punch.
Never cooked a duck? Here’s some background info to get you started on a delicious culinary adventure!
Adapted for kosher cooking from D’Artagnan Serves 4 1 quart fresh-squeezed orange juice 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two ½ cup honey 1 Pastured Duck, 5-6lbs Freshly ground black pepper to taste 1 large onion, thinly sliced 2 tablespoons all-purpose flour 1 thin-skinned orange, washed and cut…