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Explore 5204 recipes, 117 articles, 100 galleries, 1021 videos, and more

Chef David Tanis, 1

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Bell peppers, Duck, Figs, Olives
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Moroccan Braised Lamb Shanks, 2

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Slow-Roasted Balsamic-Glazed Duck

Ingredients
  • 2 (4 1/2-pound) Long Island or Pekin ducks, giblets and wings removed and reserved
  • Coarse sea salt and freshly ground pepper
  • 6 tablespoons olive oil
  • 2 heads garlic
  • 4 bulbs fennel, trimmed, outer layers only, chopped (remaining inner layers reserved for Roasted Vegetables)
  • 6 cups store-bought low-sodium chicken stock
  • 1 lemon, halved crosswise
  • 1 bunch thyme
  • 1 cup balsamic vinegar
  • Juice of 1 lemon
  • Roasted Vegetables, for serving
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Salmon Chowder

Ingredients
  • 2 tablespoons unsalted butter
  • 1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
  • 1 red onion, quartered and thinly sliced
  • Coarse salt and freshly ground white pepper
  • 3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 2 carrots, halved lengthwise and thinly sliced
  • 6 cups store-bought low-sodium fish stock or Homemade Fish Stock
  • 12 ounces skinless salmon, cut into 3/4-inch cubes
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh dill
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