Soba noodles with crispy duck & hot dipping sauce

Active: 50 minutes; Total: 8 hours 50 minutes; Serves: 4

Water	4 cups
Kombu square	3-inch square
Shiitake, dried, rinsed	3 medium
Duck breast	2 6-ounce
Salt, kosher	½ teaspoon
Soy sauce	3/4 cup
Hon mirin	2 tablespoons
Sugar, cane	1 ½ tablespoons
Leek, white & green parts only, cut into 2- x ¼-inch strips	1 medium
Sake	1 tablespoon
Lemon or yazu peel strips, lengthwise into 1/8-inch strips	2
Ginger, peeled, cut into strips	1 ½ inch
Mitsuba or cilantro	Garnish
Serrano chile	Garnish
Soba noodles, cooked

1. Sprinkle duck breasts all over with salt; place on plate, skin side up, on a plate, and refrigerate, uncovered, at least 8 hours or overnight. 
2. Stir together the water, kombu, and shiitakes in a medium bowl; let stand at room temperature at least 8 hours or overnight. 
3. Remove the kombu and mushrooms; discard the kombu or, if desired, reserve to make another batch of dashi, reserve and slice the mushrooms.
4. Combine the soy sauce, hon mirin, and sugar in a large saucepan. 
5. Cook over medium heat, stirring occasionally, until the mixture just beings to simmer and the sugar is dissolved, about 3 to 4 minutes. 
6. Stir in the dashi, leek, mushrooms, and sake; bring to a boil over medium-high heat. 
7. Reduce heat to medium-low; simmer, stirring occasionally, until the leek is tender and the mixture has reduced to about 4 cups, 20 to 25 minutes. 
8. Cover dipping sauce, and keep warm over low heat until ready to serve. 
9. Heat a medium skillet over medium heat. 
10. Place the duck breast, skin sides down, in the skillet; reduce heat to medium-low. 
11. Cook, undisturbed, occasionally spooning off drippings from the skillet, until the fat is rendered and the skin is golden brown, 10 to 12 minutes. 
12. Flip the duck breast; cook until a thermometer inserted in the thickest portion registers 130°F for medium-rare, 2 to 4 minutes. 
13. Transfer to a cutting board; let rest 10 minutes. 
14. To serve, divide the dipping sauce evenly among four bowl. 
15. Cut the duck breasts crosswise into ¼-inch-thick slices, and add to the bowls 
16. Top evenly with citrus peel and ginger strips; garnish with mitsuba and serrano. 
17. Serve immediately with cold soba noodles. 

Recipe mildly adapted from Food&Wine Magazine, March 2021.

Duck confit poutine

Active: 45 minutes; Total: 1 day 4 hours 45 minutes; Serves: 4

Duck legs	4
Garlic, chopped	4 cloves
Thyme	3 sprigs
Rosemary	2 sprigs
Sage, fresh	2 leaves
Orange peel without pith	¼
Salt, kosher	1 teaspoon +
Pepper, freshly cracked	¼ teaspoon +
Duck fat, rendered	2 cups
Potatoes, russet; French-fry cut	4 medium
Water, cold	8 cups + ¼ cup
Ice	2 cups
Oil for frying	8 cups
Stock, chicken	6 cups
Cornstarch	1 tablespoon
Cheese curds	2 cups

1. Place the duck legs in a shallow pan. 
2. Rub the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. 
3. Cover with plastic wrap, and let rest in the refrigerator for 24 hours. 
4. Preheat your oven to 250°F. 
5. Rub off the salt and herbs from the duck; set aside. 
6. Rinse off the herbs in a colander, pat dry, and return to the duck. 
7. Cover the duck and herb mix with the rendered duck fat, and cook in the oven until the meat is falling off the bones, about 2 hours 30 minutes. 
8. Place the potatoes in cold, salted water with ice; let sit for 1 hour. 
9. Remove the legs and cool on a cutting board. 
10. Shred the meat from the legs; set aside. 
11. Heat the oil in a heavy-bottom pan until it reaches a temperature of 250°F; line a baking sheet with paper towels. 
12. Remove the potatoes from the water, pat dry, and add to the oil, in batches if necessary, and cook until the fries are soft all the way through and not crispy, about 5 minutes. 
13. With a slotted spoon, remove the fries from the oil, and place on the prepared baking sheet. 
14. Increase the oil temperature to 350°F. 
15. In a stock pot, reduce the stock by two-thirds; set aside. 
16. Add the duck meat into the reduced stock. 
17. In a small bowl, whisk the cornstarch and ¼-cup water until there are no lumps. 
18. Heat the stock and duck to a gentle boil, add the cornstarch mixture, and boil for 45 seconds. 
19. Place the blanched fries into the oil; fry until crispy and golden brown, 2 minutes. 
20. Place the fries in a large bowl. 
21. Add the curds, toss with a generous sprinkle of salt and pepper; divide among four plates. 
22. Spoon the duck and sauce over the fries, and serve. 

Recipe from the Brindle Room, which featured on Diners, Drive-Ins, and Dives.

Grilled duck breast salad with fried curds & strawberries

Active: 20 minutes; Total: 40 minutes; Serves: 4

Duck breast, skin on; pat dry with paper towels; score the fat layer 1-inch apart in a crosshatch pattern	2
Salt, coarse	½ teaspoon + ½ teaspoon +
Pepper, freshly ground	¼ teaspoon + ½ teaspoon +
Breadcrumbs, panko	¼ cup
Breadcrumbs, plain	¼ cup
Flour, all-purpose	¼ cup
Egg, lightly beaten	1 large
Cheese curds, fresh as possible; freeze 30 minutes before frying	6 ounces
Oil, extra-virgin olive	3 tablespoons + ½ cup
Baby arugula	5 ounces
Strawberries, sliced or quartered	1 cup
Vinegar, white balsamic	3 tablespoons
Shallots, chopped	2 teaspoons
Dijon mustard	½ teaspoon

1. Heat your panini press to medium-low. 
2. Season the duck with salt and pepper. 
3. Open the press lid, and lay one or both duck breasts on the grill, skin side down. 
4. Leaving the lid open, grill the duck until much of the fat has rendered and the skin is brown and crispy, 9 to 11 minutes. 
5. Meanwhile, in a small bowl, whisk together the vinegar, shallot, mustard, ½-teaspoon salt, and ½-teaspoon pepper; while whisking, slowly drizzle in the oil; set aside. 
6. Using tongs, flip the breasts over, and close the lid; grill until the meat is cooked to an internal temperature of 150°F, another 3 to 4 minutes. 
7. Transfer to a cutting board and allow to rest for 10 minutes before slicing across the grain. 
8. Combine the panko, breadcrumbs, salt, and pepper in a shallow dish. 
9. Place the flour and egg in separate shallow dishes. 
10. In a medium-size skillet, heat the oil over medium heat. 
11. Dredge each curd first into flour, then in egg (chef note: coat throughly or the cheese will ooze out during frying), and lastly in the breadcrumbs. 
12. Carefully lower the curds into the hot oil, ensuring not to overcrowd. 
13. Brown the curds, 1 to 2 minutes; drain on paper towels. 
14. Place the arugula and strawberries in a large bowl; pour the vinaigrette over the salad, and toss with tongs. 
15. To serve, divide the salad among four plates, and top each with some fried curds and sliced duck breast. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

Buni's Bowl

Walnut halves and quarters	1 cup
Blue cheese	3 ounces
Buttermilk	3 tablespoons
Sour cream	3 tablespoons
Mayonnaise	2 tablespoons
Vinegar, white wine	2 teaspoons + ½ cup
Sugar	¼ teaspoon
Garlic powder	¼ teaspoon
Salt
Pepper, freshly ground
Onion, red, halved, cut into thin slices	1 medium
Duck breast, seared (see recipe)	2
Dates, Medjool, seeded, coarsely chopped	1 cup
Arugula	2 cups
Baby spinach	2 cups
Tomatoes, cherry	1 cup

1. Preheat the oven to 375°F; ensure a rack is mounted in the center. 
2. Line a baking sheeting with parchment or foil, spread the walnuts in a single layer, and baking until toasted, about 5 to 10 minutes; set aside on a rack to cool. 
3. In a small bowl, mash the blue cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. 
4. Stir in the sour cream, mayonnaise, 2-teaspoon vinegar, sugar, and garlic powder until well blended; season with salt and pepper. 
5. In a small bowl, combine the onion and ½-cup vinegar with 1-teaspoon salt; let set at least 15 minutes to pickle. 
6. In a large bowl, toss the arugula and spinach with the dates, walnuts, pickled onions (discarding the vinegar), and tomatoes. 
7. Drizzle with dressing, toss, and drizzle on a bit more before mounding into serving bowl. 
8. Top with sliced, seared duck breast meat.

Recipe based on James' love of walnut and blue cheese stuffed dates.

Seared duck breasts with wheat berries & endive

Duck breasts, boneless, skin-on & scored in a crosshatch pattern	2
Salt, kosher
Oil, olive	1 tablespoon + 1 tablespoon
Onion, yellow, chopped	¾ cup
Carrot, chopped	1/3 cup
Thyme	3 sprigs
Bay leaves	1 + 1
Wine, dry white	½ cup
Stock, chicken, low-sodium	1 quart
Butter, unsalted	2 tablespoons
Shallot, finely chopped	3 tablespoons
Garlic, finely chopped	1 clove
Wheat berries	½ cup
Pepper, freshly ground
Water	1 ½ cups
Endive, sliced crosswise 1-inch thick	1
Scallion, dark & light green parts, sliced thinly at an angle	1
Parsley, flat-leaf	¼ cup
Orange zest	¼ teaspoon
Orange juice, fresh squeezed	1 tablespoon
Vinegar, white wine	1 ½ teaspoons

1. Season the duck on both sides with salt, and place in the fridge uncovered for at least 3 hours or up to overnight. 
2. In a 2-quart saucepan, warm 1-tablespoon oil over medium heat. 
3. Add the onions and carrots, season with salt and cook, stirring often, until soft, about 6 to 8 minutes. 
4. Add the thyme, 1 bay leaf, and wine; reduce the liquid by half over medium-high heat, about 3 to 4 minutes. 
5. Add the stock, bring to a boil, then reduce liquid to 1 cup over medium heat, about 40 to 50 minutes. 
6. Strain and reserve the liquid, then transfer to a clean saucepan. 
7. Bring to a boil, and reduce the liquid to ¼ cup, about 8 to 10 minutes. 
8. Stir in the butter until the sauce is smooth and silky; keep warm. 
9. In a small saucepan, warm 1-tablespoon oil over medium heat. 
10. Add the shallots and garlic, season with salt and pepper; cook, stirring often, until softened, about 2 to 3 minutes. 
11. Add the wheat berries and 1 bay leaf, cover with water, and bring to a boil. 
12. Reduce the heat, cover the pan, and simmer until the berries are al dente, about 35 to 40 minutes. 
13. Uncover and continue to cook until tender and most of the liquid has evaporated, about 10 to 15 minutes. 
14. Remove the duck breasts from the fridge 30 minutes before cooking. 
15. Place the breasts skin-side down in a dry, cold skillet, and place over medium heat. 
16. As the fat begins to render, pour the excess fat from the skillet into a bowl (and save for another use). 
17. Continue to pour out the fat until the skin becomes crisp and golden brown, about 12 to 15 minutes. 
18. Flip the breasts over and sear for 1 minute. 
19. Transfer to a cutting board; let rest for 5 minutes before carving at an angle against the grain. 
20. In a medium bowl, toss the endive, scallion, parsley, orange juice and zest, and vinegar; season with salt. 
21. Spoon the wheat berries onto two plates. 
22. Divide the duck breast slices between the two plates, drizzle with the sauce, and top with the endive salad. 

Recipe from the Tasting Table.