Appetizer with Turkey and Tomato


1 lb ground turkey meat
4 green onions, finely minced
1/4 cup each of minced mint leaves, cilantro and Italian parsley
finely grated zest from 1 lemon
1 garlic clove, very finely minced
1/4 tsp sea salt
freshly ground white pepper
2 Tbsp extra-virgin olive oil
2 cups baby arugula, washed and spun dry

Tomato Confit

1 can (28 oz) plum tomatoes
2 garlic cloves, finely minced
1 jalapeno, seeded and very finely minced
juice from 1 lemon
1/3 cup extra-virgin olive oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped Italian parsley
sea salt and freshly ground black pepper


  1. To make the confit, drain tomatoes and squeeze out seeds. Finely dice and place in bowl along with garlic, jalapeno and lemon juice. Fold together. In small bowl, whisk oil, vinegar and parsley together. Drizzle over tomatoes and add salt and pepper to taste. Set aside to marinate while preparing turkey meatballs.
  2. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.
  3. Combine meatball ingredients except olive oil and arugula in medium-sized bowl. Work mixture together using hands until evenly mixed. Dampening hands with water, shape turkey mixture into 1-inch round balls and place in single layer on baking sheet. Lightly brush with olive oil. Bake in preheated oven for 20 minutes or until meatballs are cooked through and inner temperature reads 170ºF (77ºC) when tested with meat thermometer.
  4. To serve, place a few arugula leaves on each of 6 serving dishes. Top with a few turkey meatballs and spoon some Tomato Confit over top.

Makes 6 servings.

Source: Sage magazine

French-style Stewed Duck Legs


6 duck legs
sea salt and black pepper
1 small onion, peeled and roughly chopped
1 small carrot, peeled and roughly chopped
1 celery stalk, trimmed and roughly chopped
2 garlic cloves, peeled
1 thyme sprig
1 rosemary sprig
1 bay leaf
1-3/4 cups dry red wine
1-3/4 cups port
splash of Madeira
6 cups chicken stock
2 cups veal stock, or extra chicken stock


  1. Trim the fat and skins from the sides of the duck legs, then season with salt and pepper. Heat a wide skillet until hot. In two batches, pan-fry the duck legs for 4 to 5 minutes, turning until golden brown all over. (You don’t need to add oil to the skillet.) Remove with a slotted spoon to a plate and set aside. Reserve the fat.
  2. Heat 2 tbsp of the rendered duck fat in a large heavy pan or a cast-iron casserole. Add the chopped onion, carrot, celery, and garlic and pan-fry over high heat for 4 to 6 minutes, stirring frequently, until golden brown. Throw in the herbs and deglaze the pan with the wine, port, and Madeira. Bring to a boil and let bubble vigorously until the liquid has reduced and is thick and syrupy. Drain off any fat from the duck legs, then add them to the pan and pour in the stocks. If necessary, add a little boiling water to cover them. Bring to a simmer and cook gently for 2 hours until the duck meat is very tender. Let the duck legs cool in the braising stock.
  3. Once cooled, remove the duck legs from the pan and set aside. Strain the braising stock through a fine strainer into a clean pan and boil until reduced to a syrupy glaze. Skim off any fat or scum from the surface and check the seasoning.
  4. When ready to serve, gently reheat the duck legs in the reduced sauce, spooning the sauce over them to glaze, and finish the potatoes and carrots. Serve each duck leg with a portion of garlic potatoes and cilantro carrots.

Makes 6 servings.

Source: Gordon Ramsay’s Maze

French-style Casserole with Duck Legs and Pork Belly


4 whole duck legs (about 3 lbs), preferably Moulard
Kosher salt
4 cups duck fat, melted
4 heads of garlic, cloves separated and peeled
2 tbsp whole black peppercorns
6 bay leaves
1 lb fresh garlic and pork sausages (about 4 links)
1 lb Morteau sausages (about 4 links)
1 (8-oz) piece pork belly, scored every 1/2-inch
2 medium yellow onions, cut into large dice
2 medium carrots, cut into large dice
4 sprigs thyme
2 sprigs rosemary
2 (28-oz) cans whole peeled San Marzano tomatoes
1/4 cup all-purpose flour
1 (750-ml) bottle dry Riesling
3 cups dried tarbais beans
baguette, for serving


  1. On the first day: Heat the oven to 250°F. Rinse the duck legs and pat dry with paper towels. Arrange in a 4-qt Dutch oven and season generously with salt. Pour the duck fat over the legs along with 15 garlic cloves, 1 tablespoon peppercorns, and 3 bay leaves. Transfer the pot to the oven and bake until the duck is very tender, about 3 hours. Remove the pot from the oven and let the duck legs cool. Lift the legs from the fat and reserve 1/4 cup duck fat; save the rest of the fat for another use. Wrap the duck legs in plastic wrap and refrigerate overnight.
  2. On the second day: In an 8-qt Dutch oven, melt the 1/4 cup reserved duck fat over medium-high heat. Unwrap the duck legs and add to the pot, skin side down. Cook the legs until the skin is crisp and golden, about 7 minutes. Remove the duck legs from the pot and transfer to a bowl. Add the pork sausages to the pot, and cook, turning, until golden brown, about 5 minutes. Transfer the sausages to the bowl and return the pot to the heat.
  3. Add the Morteau sausages to the pot and cook, turning, until golden brown, 5 to 6 minutes. Remove the sausages from the pot and transfer to the bowl with the duck legs. Add the pork belly to the pot and cook, turning once, until golden brown on the outside, 8 to 10 minutes. Transfer the belly to the bowl and return the pot to medium heat.
  4. Add the remaining garlic cloves and the onions to the pot and cook, stirring, until soft, about 5 minutes. Stir in the carrots and cook for another 2 minutes. Add the flour and cook, stirring, for 2 minutes more. Tie the remaining 3 bay leaves, the thyme, and rosemary with kitchen twine and add to the pot along with the tomatoes. Return all the meats to the pot and pour in the wine. Bring to a boil, reduce the heat to low, and cook, stirring occasionally, until the pork belly is tender and the duck legs are falling off the bone, about 2 hours. Using tongs, transfer all of the meat to a bowl and discard the tied herbs. Using an immersion blender or working in batches with a stand blender, blend the vegetables and tomatoes to thicken the sauce and then return the meat to the pot.
  5. Meanwhile, in a large pot of boiling salted water, cook the beans until just tender, about 40 minutes. Drain the beans and then stir into the pot and simmer for another 5 minutes. Remove the pot from the heat and let the cassoulet cool. Cover the pot and refrigerate overnight.
  6. On the third day: Remove the cassoulet pot from the refrigerator and heat over low heat until the ingredients are warmed through. Remove the meats from the pot and cut the duck legs in half, the sausages into 1-inch pieces, and the pork belly into 1/2-inch-thick slices. Ladle the stew and beans into bowls, top with some of the meat, and serve with a baguette for soaking up the sauce.

Makes 6 to 8 servings.

Source: Dominique Ansel

Vietnamese-style Duck Curry


1/2 duck, about 1-1/2 1b
3 tbsp fish sauce
1-1/2 tbsp curry powder
1 tsp annatto seeds
1 tbsp minced garlic
2 stalks lemon grass, cut into sections
1-1/2 cups onion pieces
1/3 lb pineapple pieces
1/3 lb cooked eggplant pieces
1/2 cup coconut milk
1/2 tbsp lime juice
1 chili pepper, sliced


5 bay leaf (or kaffir leaves)
4 cups water
2 tsp sugar
1/4 tsp salt


  1. Cut duck into pieces, marinate with fish sauce and curry powder for 20 minutes.
  2. Heat 2 tbsp oil in a wok, stir-fry annatto seeds in low heat until fragrant. The oil takes on a reddish color (this step adds color to this dish). Remove the darkened annatto seeds.
  3. Add garlic, lemon grass and onion to the wok, stir-fry briefly. Add duck and marinade. Stir-fry until duck changes color. Add sauce ingredients and bring to boil. Cover and simmer in low heat for 30 minutes until duck is tender.
  4. Add pineapples and eggplants. Bring to a boil. Reduce heat to low, mix in coconut milk and bring to a boil again. Add lime juice and chili pepper before serving. Serve with bread or steamed rice.

Source: Vietnamese Cuisine

Thai-style Endive Boats with Pulled Roasted Duck and Apple


2 roasted duck breasts
1/2 Fuji apple, shredded
1 tbsp fried dried shrimp
2 tbsp ground roasted peanut
2 stalks celery, diced
3 stalks endive


3 to 4 tbsp Thai seafood and plum BBQ sauce
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp sugar


10 mint leaves
1 tbsp deep-fried garlic slices


  1. Remove skin of duck. Tear off the meat in small pieces. Stir-fry briefly with a little oil. Remove and drain.
  2. Mix duck with all the other ingredients (except endive) and the dressing.
  3. Separate leaves of endives. Spoon salad on individual leave.
  4. Garnish with mint leaves and deep-fried garlic before serving.

Makes 4 servings of appetizer

Source: Xi Yan Cuisine