Spicy Roast Duck With Duck Sauce


March 7th 2011By admin


Sensational Strawberries

Homemade Strawberry Jam

May 19th 2011By Chef Laura Frankel

Strawberries are my favorite fruit. They are available all year round, but are really only in season in the North and Midwest May and June.


Honey Tarragon Roast Duck

honey roasted duck

March 7th 2011By admin


Goose with Pomegranate Glaze

whole pomegranates

July 20th 2011By Joy of Kosher


Duck With Orange And Almond Rice


March 7th 2011By admin


Duck Latkes Topped With Blood Orange Gel

Duck Latkes

May 13th 2015By Food Story

These are dainty versions of the classic latke. The blood orange gel is an elegant colourful garnish that works beautifully with the duck.


Duck Breast Stuffed with Dried Fruits

Baked Duck Breast Stuffed with Dried Fruits

August 4th 2011By Danny Lerner


Crispy Pan Roasted Duck with Strawberry-Rhubarb Chutney

Pan Roasted Duck

May 16th 2011By Chef Laura Frankel

Strawberries and rhubarb team up again to create one of my favorite combos. This is a spring time favorite. The assertive duck is complimented by the sweet and sour Chutney. The dish is mouthwatering delicious and pretty.


Apricot Glazed Duck Confit

Apricot Glazed Duck Confit85

March 9th 2015By Seven Bites

We used Grow & Behold's Duck Legs for this recipe. The classic way for duck legs to be prepared is "confit", which is a French culinary method of cooking the duck in its own fat. This slow-cook technique allows the duck to become very tender and rich tasting. All of Grow & Behold's products are Glatt Kosher and pasture raised. As soon as the birds are large enough to be moved outside, they spend their entire lives on grass. They live in spacious, movable pens that are moved each day allowing them to access a growing salad bar of natural food. The birds are also fed a special blend of non-GMO food.