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
Gaeng Phed Curry
Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan
Dry-Aged Rohan Duck
Cardamom Glaze, Duck Jus, Sherry Vinegar, Pickled Kumquats, Dill, Sea Salt | Chef Michael DeStefano formerly of Oak and Rowan
Duck Borek
Orange-Coriander Glaze, Pistachios, Candied Orange Peel | Chef Madeline Sperling of Zou Zou’s
Roasted Duck
Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcurmbs | Chef Rachael Collins of Juliet
Honey-Glazed Duck Breast
Swiss Chard, Chanterelles, Sherry Vinegar, Angostura Orange Bitters | Chef Akhtar Nawab of Alta Calidad
Roasted Duck Breast
Honey, Five-Spice, Cherry, Bellflower Root | Chef Richard Lee of Saison
Duck Confit Tart
Dried Cherries, Bulgur, Caramelized Onion Soubise | Chris deJesus of Butcher & Bee
Whole Roasted Duck
Bao Sauce, Kikkoman Soy Sauce, Honey, and Spices | Chef Erik Bruner-Yang of Maketto
Duck Confit
Duck Legs, Radish Cake, Sweet Soy, Chile Crunch, Duck Egg, Urfa Biber and Scallion | Chef Harrison Porter of Brasserie Brixton
Duck Carnitas Taco
Mango, Pickled Red Onion, Cilantro, Mango-Habanero Salsa, Avocado, and Corn Tortilla | Chef Ricardo Valdes of Raiz
Magret Duck Breast
Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen
Duck Pastrami
Pecan-Duck Jus, Grilled Radicchio, and Duck Heart Skewer | Chef Taylor Hester of Olmsted
Duck Breast
Confit Duck Legs, Delicata Squash, Glazed Cranberry, and Duck Jus | Chef Mike Reilly of The NoMad
Duck Pithivier
Foie Gras, Five-Spice Blend, Green Chard, Apple, and Endive | Chef Nicolas Delaroque of Nico
Duck Leg Confit Fried Rice
Duck Egg, Vadouvan-Onion Condiment, Fermented Ginger, Benne Seeds | Chef Opie Crooks of A Rake’s Progress