This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.
Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.
Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck's got no room left for the quack.
Dark-meat chicken lovers, have we got a recipe for you. Actually, we've got a bird for you. It's called guinea, and once you try it, there's no going back.
A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.
Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.
These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.
Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.
Duck breasts, marinated in a sage-blackberry mix, are grilled and topped with a lively compote of corn, blackberries, and peppers then tossed with lime.
For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.