RECIPES

Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.

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Duck Terrine

Caramelized Onion Gravy, Pickled Cherry Purée, Nina's Cornbread Dressing, Chestnut Mushrooms, Edible Flowers | Chef Amanda Turner of Olamaie

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Gaeng Phed Curry

Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan

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SAVORY Team StarChefs SAVORY Team StarChefs

Dry-Aged Rohan Duck

Cardamom Glaze, Duck Jus, Sherry Vinegar, Pickled Kumquats, Dill, Sea Salt | Chef Michael DeStefano formerly of Oak and Rowan

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Duck Borek

Orange-Coriander Glaze, Pistachios, Candied Orange Peel | Chef Madeline Sperling of Zou Zou’s

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Roasted Duck

Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcurmbs | Chef Rachael Collins of Juliet

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SAVORY Nicole Borden SAVORY Nicole Borden

Duck Confit

Duck Legs, Radish Cake, Sweet Soy, Chile Crunch, Duck Egg, Urfa Biber and Scallion | Chef Harrison Porter of Brasserie Brixton

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SAVORY Nicole Borden SAVORY Nicole Borden

Duck Breast

Confit Duck Legs, Delicata Squash, Glazed Cranberry, and Duck Jus | Chef Mike Reilly of The NoMad

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