An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.
Late-harvest Chardonnay lends balance to this luxe little number. Best reserved for when you truly, madly, deeply love your guests.
These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.
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.