Duck

A sophisticated dish from chef Roy Breiman of The Restaurant at Meadowood in the Napa Valley. If you can't find duck breasts in your area, purchase two whole ducks, and ask the butcher to remove the breasts for you. Freeze the leg-thigh portions for another use.

Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)

Sautéeing duck foie gras is not hard to do, but be careful; otherwise, you'll end up with a puddle of very expensive melted fat.

Marinate the duck two days ahead.

(Suprêmes de Canette à la Coriandre, Endive Braisée, Sauce Aigre-Douce à l'Orange) See how to grate citrus.

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.

Most people are familiar with confit duck legs, but the French confit the gizzards, too. Active time: 30 min Start to finish: 30 min

It's important to use large lettuce leaves (about 6 inches) for this salad, so you may need to buy 2 heads of lettuce in order to get 6 good leaves. Active time: 45 min Start to finish: 45 min

This refined French appetizer is traditionally made by pounding confit of pork, goose, or (in this case) duck into a silky paste. Here a mortar and pestle is replaced by a food processor and elbow grease by a light touch — rillettes are best easily spread but not quite smooth.

Juniper is a traditional seasoning for meats and game. Look for the dried berries in the spice section of the supermarket. What to drink: A Rhône red or varietal Syrah.

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.