Arroz
con Pato
(Braised Duck with Coriander Rice)
Asian
Duck Bundles with Cracklings
By Student Chef Jacob Graves, California
Culinary Academy, San Francisco, CA
Baby
Mixed Greens with Roasted Breast of Duck Pears,
Honey Coated Walnuts and a Raspberry Champagne Dressing
By Chef Reiner Schmidt, Luxe Summit
Hotel, Bel Air, CA
Barbecued
Duck Quesadillas with Lime Sour Cream
By Chef Dean Fearing, The Mansion
at Turtle Creek, Dallas, TX
Blackberry
Duck Spears
(Belgian endive with duck breast and blackberry
cabernet chutney)
By Executive Chef Erin Shaw, Legion of Honor Museum,
San Francisco, CA
Braised
Duck with Coriander Rice
(BArroz con Pato)
Caneton
à La Presse (Pressed Duck)
By Executive Chef Rainer Sigg–
Adlon Restaurant, Berlin, Germany
Confit
of Duck Legs
Double
Duck Salad Ponzu
By Chef Patrick Finney, Napa Valley
Wine Train, Napa, CA
Duck
Confit and Wild Mushroom Farout
By Chef Matthew Bousquet, Mirepoix
Restaurant, Sonoma County. CA
Duck
Prosciutto
By Chef Gary Danko, Danko's, San
Francisco, CA
Duckling
Trio with Huckleberry Jus
By Executive Chef James Ormsby, Plump
Jack Cafe, San Francisco, CA
"Foie
Gras" Infused Custard with White Wine Poached
Anjou Pears
By Chef Thomas Keller, The French
Laundry, Yountville, CA
Grilled
Black Lacquered Duck in Ponzui Marinade,
Crispy Namban Noodle Cake
By Chef Bernd Liebergesell, Westin
St. Francis Hotel, San Francisco, CA
Grilled
Duckling Breast with Pecan-Crusted Goat Cheese Tart
By Chef Chuck Arnold, Ocean Boulevard
Kitty Hawk, North Carolina
Liberty
Duck Confit Crepinette with Caramalized Shallot
Fondue,
Shitake Mushrooms, and Blueberry Blood Orange Compote
By Executive Chef Sang Yoon, Michael's
- Santa Monica, California
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutney
By Chef Dean Fearing, The Mansion
at Turtle Creek, Dallas, TX
Peking
Duck Breast Grilled over Vine Branches
By Chef Alice Water, Chez Panisse,
Berkeley, CA
Roasted
Duckling Ancho Enchiladas
By Chef Alma Thomas, Jefferey's Restaurant,
Austin, Texas
Poached
Duckling Breast with Duck Wheat Berry Ragout
By Chef Christopher Koetke, Les Nomades,
Chicago, Illinois
Seared
Foie Gras with Apricot and Verjus
By Chef Gary Danko, Danko’s,
San Francisco, CA |