ESCAROLE WITH CONFIT DUCK GIZZARDS, COMTÉ, AND WALNUTS

Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute.

ROAST DUCK WITH PLUMS

SERVES 6 Ingredients 1 (5 1⁄2–6-lb.) Long Island or Pekin duck Kosher salt and freshly ground black pepper, to taste 4 medium yellow onions, cut into 1″ wedges 4 sprigs thyme 4 whole cloves 1 stick cinnamon 2 lb. ripe plums, halved and pitted Instructions Heat oven to 350°. Season duck generously with salt and…

DUCK RILLETTES

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat, making a delectable spread for a toasted baguette.

HUMMUS WITH PAN-SEARED DUCK, LEEKS, AND TAPENADE

Alon Shaya, chef at New Orleans’ Shaya, tops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks, and tapenade. For an extra-smooth hummus, Shaya peels the garbanzo beans after boiling them.

DAVID KINCH’S TATER TOTS

Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Pair with duck, steak, or a dipping sauce, like aioli.

PORK AND DUCK SAUSAGE

Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage.

SKILLET-COOKED DUCK BREAST WITH BEETS AND WATERCRESS

The earthiness of beets pairs well with duck, which chef Gavin Kaysen likes to grill, but a skillet works just as well at home. The black rice is an incredible dish simply on its own.

ROAST DUCK WITH RUBY PORT AND FIGS

Rich, fatty duck gets a double dose of sweetness from port wine and jammy figs.

DOMINIQUE ANSEL’S CASSOULET

Made with confit duck legs, pork belly, and two kinds of sausage, this meaty, resplendently rich cassoulet from New York chef Dominique Ansel is worth treasuring all winter. To make the work manageable, divide the cooking over several days to allow time for the duck to confit and the beans and sauce to properly cook and reduce.

ROMAN BEEF CROQUETTES (POLPETTE DI BOLLITO)

Crispy on the outside and tender on the inside, these fried croquettes made with braised beef make great party appetizers.

ROMAN BRAISED BEEF WITH TOMATO AND ONION (PICCHIAPÒ)

Beloved throughout modern trattorias and osterias in Rome, this simple, rustic dish of shredded beef braised in tomatoes and onions make a great stew and a fantastic sandwich filling.

THE ORIGINAL REUBEN SANDWICH

Pressing down on this sandwich with a spatula while it toasts in the pan is the key to achieving the outer crispness and well-melted cheese that you want in a Reuben. Pile the meat on generously but not more than an inch or two thick or else the interior won’t get sufficiently warmed.