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Articles

FOODIE PAM

What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

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Cookbooks

HEATHER JONES

Summer's End Foodie Reading List

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon...

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From the Chef

SOPHIA MARKOULAKIS

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

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Cookbooks

PEGGY FALLON

Style with Substance

When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...

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ChefLife

FOODIE PAM

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

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"Cheater’s" Duck Confit

(Secrets Of A Restaurant Chef, Episode: The Secret To Duck Confit, Season: 3)

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20-Minute Peking Duck

(Cooking Light, September, 2004)

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30-Minute Peking Duck

(Cooks Illustrated, September/October, 1993)

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A Cassoulet Of Lentils, Duck, Lamb And Sausage

(Washington Post, December, 2009)

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Acorn Squash Risotto With Duck And Sage

(The Essence of Emeril, Episode: Squash Halloween, Season: 4)

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Anatra Al Sale (Duck In Salt Crust)

(Molto Mario, Episode: Elaborate Meals To Impress Your Girlfriend’s Mom, Season: 6)

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Anne's Confit of Duck Legs

(Martha Stewart Living, September, 2003)

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Apricot Grilled Duck Breasts

(Cooking Light, September, 2005)

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Asian Noodles With Barbecued Duck Confit

(Gourmet, September, 2008)

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Asian-Spiced Duck Breasts With Ginger-Chili Glaze

(Boy Meets Grill, Episode: Asian Inspired, Season: 7)

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Balsamic-Glazed Duck Legs with Figs and Onions

(Food & Wine, September, 2006)

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Barbecued Duck

(Sunset, June, 1998)

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Barley Soup With Duck Confit And Root Vegetables

(Gourmet, October, 2005)

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Batu (Preserved Duck From Piacenza)

(Molto Mario, Episode: Piacenza Traditions, Season: 6)

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Bbq Duck And Sauteed Shiitake Mushroom Filled Blue Corn Pancakes With Habanero Sauce

(Throwdown With Bobby Flay, Episode: Crepes, Season: 3)

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Bbq Duck Sandwich

(The Essence of Emeril, Episode: Po’ Boys Iii, Season: 3)

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Berry Sauce for Duck Breasts

(Cooking by James Peterson, 2007)

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Bigoli Bianchi With Duck Ragu

(Molto Mario, Episode: Antica Bessetta, Season: 10)

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Bigoli With Duck Ragu

(Molto Mario, Episode: Veneto VI, Season: 4)

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Black-Pepper-Roasted Duck Breasts With Grilled Plums

(Bon Appétit, June, 2008)

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Boned Stuffed Duck Baked In A Pastry Crust

(Boston Globe, August, 2009)

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Boneless Breast of Mallard Duck

(Sunset, November, 2006)

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Braised Duck Legs And Sautéed Duck Breast (Canette En Deux Cuissons)

(Gourmet, September, 2008)

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Braised duck legs with Asian spices

(Impress For Less by Hope Fox and Beth D’Addono, 2007)

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Braised Duck Legs with Mustard Greens and Bok Choy

(Saveur, March/April, 1995)

This dish offers an intriguing contrast between the richness of the duck and the earthiness of the greens.
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