The Parisian Standard
Who would have thought foie gras would end up in your drink? Add duck fat-washed gin, pear brandy, salted duck fat, and compressed pear brûlée to make an aromatic cocktail. With notes of citrus, elderflower, juniper, and honey, the florals round out the distinct flavor of savory duck. Served on the rocks, it's a cocktail you won't forget. Made by mixologist Jeremy Lake of Playa Restaurant. 
View Recipe
5
Inspired by the French film Haute Cuisine, this potato dish is a classic recipe that's prepared with only a few ingredients, making it a timeless and trusted dish for the heroine, Hortense Laborie. 
View Recipe
4.5
For all the meat lovers out there, this recipe is a must-try. It comes with two delightful sides to complete your hearty meal. 
View Recipe
4
Few can resist the succulent, juicy meat and crispy, golden skin of a perfectly roasted chicken. Here's a basic, practically no-fail recipe that's sure to become a family favorite.
View Recipe
4
Leg of Lamb, Gascon Style
This leg of lamb is cooked "en Gasconnade," or in the Gascon style, which in this case means a lot of garlic and oil-packed anchovies. The originality of the Gasconnade leg of lamb resides in the fact that the salt is provided by cured anchovies, and the morels in the sauce announce the change of season and celebrate spring. Click here to see Best Spring Lamb Recipes.
View Recipe
4
Matzo Ball Soup
Duck fat gives these matzo balls a richness, and the homemade stock for the soup makes this classic wholesome matzo ball soup recipe a cut above the rest.Recipe courtesy of Chef Alon Shaya of Shaya.
View Recipe
4
Ginger
My mom is Korean, so we often mixed it up at Thanksgiving by having some Asian dishes and some Western dishes. If we were lucky, it was a turkey with sticky rice stuffing. This isn’t exactly how she made it, but I was always a willful kid.
View Recipe
4
Duck Fat Potatoes with Parsley and Lemon
The French have known this forever, whereas here, in the beautiful States, it just became the next big thing: There is nothing more wonderful you can do to potatoes than to cook them in duck fat. Where do I get duck fat, you ask? Cook a single Moulard duck breast half, and you'll easily render off a cup and a half. Strain out the brown bits, and you can store the fat almost indefinitely in the refrigerator. And don't feel guilty — you're using only a tiny bit.  Click here to see Serious Cooking, Not Too Seriously.
View Recipe
3.25
This gumbo is "chock-full of vegetables, seafood, and sausage." It includes both Old Bay seasoning and garam masala. The recipe recommends that you make it a day in advance for the best of flavors. 
View Recipe
3
If you can’t stay away from beef on Christmas Day, put a spin on it like with this beef Wellington created by Jeffrey Russell of Charlie Palmer Steak in Washington, D.C. The beef is perfectly cooked and basted with shallots, thyme, and garlic, and topped with crispy phyllo dough to make it extra indulgent — perfect for a holiday meal. 
View Recipe
2.666665
Pressure Cooker Duck in Orange Sauce
Grand Marnier, white wine, thyme, parsley, and sage make a wonderfully smooth orange sauce to top duck legs cooked to tender perfection in just 45 minutes.Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved. 
View Recipe
2.625