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Poultry

  • This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason bei...

  • Liquid Gold. A staple in Southern France, Duck Fat, and Goose Fat, are a favorite ingredient for Chefs around the World. The process is simple, but delivers wonderful result; Rendered Fat for cookin...

  • This item was apparently on my Backstage Restaurant menu, but time has dimmed my memory of it. Basically, it's a Turkey Club that is cut in half instead of quarters, so the New Yorker's could say the...