Gourmet

At the restaurant the chef uses a rich duck stock when preparing this dish. Duck-and-veal demiglace is substituted here. The duck breasts as well as the demiglace are available at many butchers and specialty foods shops.

Rice sticks turn up in soups in many parts of Asia. This recipe was inspired by an aromatic soup offered at Bo Ky, a Vietnamese noodle parlor on Bayard Street in New York City.

The rich flavors in this moist cake intensify with a little bit of age. Though the Armagnac toffee sauce and Armagnac ice cream make festive partners, leftover cake is excellent served plain with tea or coffee. To give extra height to the cake, we call for an 11-cup Kugelhopf pan, a taller-than-ordinary bundt pan (available by mail order from Bridge Kitchenware, tel. 800-274-3435 or 212-838-1901). You may also use a regular 11-cup bundt pan for a slightly broader cake.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Active time: 45 min Start to finish: 1 3/4 hr

Active time: 45 min Start to finish: 45 min

Active time: 1 1/4 hr Start to finish: 2 1/4 hr

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe works best with Valrhona, Callebaut, or Lindt chocolate. The rich, slightly dense soufflés are made even more decadent when topped with the creamy caramel.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.