Torchon of Foie Gras:
Ingredients:
1 each Duck liver (Foie Gras) approx 1-1/4 lb, cut into 1 inch cubes
3 tbsp shallots, minced
½ each orange, zested
1 tbsp thyme, minced
½ tbsp rosemary, minced
1 tbsp parsley, minced
3 oz brandy
Sea Salt
Pepper

Method of Preparation:
Combine all ingredients in a mixing bowl. Allow to stand for approximately 2 hours. Portion onto plastic wrap, twisting the plastic tight to eliminated air pockets, as firm as possible. Repeat wrapping 2-3 times to assure the tourchon is as firm as possible. In an oven top steamer, steam the tourchon for 4-5 minutes. Remove from steamer and allow to cool for 24 hours. Unwrap and slice to desired thickness. Garnish with sea salt at service. Serve with apple compote.

Duck Confit:
Ingredients:
4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)
1 tbsp plus 1/8 tsp kosher salt
1/2 tsp freshly ground black pepper
10 garlic cloves
1 each onion, sliced
6 bay leaves
4 sprigs fresh thyme
4 sprigs rosemary
1 1/2 tsp black peppercorns
1/2 tsp table salt
4 cups duck fat or olive oil

Method of Preparation: (Preheat the oven to 200 degrees F.):
Lay the leg portions on a platter, skin side down. Combine all the salt with half of the dry ingredients in food processor. Process until fine. Sprinkle over 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Cover and refrigerate for 12 hours.

Remove the duck from the refrigerator. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.

Put the reserved garlic, bay leaves, thyme, onions, etc. in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the duck fat (or olive oil) olive oil. Cover and bake for 2 to 4 hours, or until the meat pulls away from the bone.

Remove the duck from the fat. Strain the fat and reserve. The duck confit can be stored in the refrigerator for up to one month.

The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking.

Duck Confit Spring Roll:
Ingredients:
4 sheets egg rolls wrappers
½ cup duck confit
3 tbsp julienne carrot
1 tsp toasted white sesame seeds
1 each scallion, julienne
½ tsp minced ginger
Cilantro
Basil
Mint
3 oz sweet chili sauce
Kosher salt
Pepper
Egg wash
Corn starch

Method of Preparation:
In a mixing bowl, combine all ingredients.  Lay out egg roll wrapper, overlapping the corners. Add filling to the wrappers, egg wash the edges. Fold in the sides of the wrappers, keeping the filling firmly centered. Brush the end with egg wash, roll to ensure it is sealed.  Lightly toss in cornstarch, fried in duck fat, at 375 degrees until golden brown. Lightly season with kosher salt when removed, serve with sweet chili sauce.

Duck Salad
Ingredients:
1 cup duck confit, shredded
2 cup micro watercress, assorted micro greens
3 each julienned red radish
1 each shallot (floured, fried in duck fat)
2 tbsp dried cranberries
½ each zested orange
1 oz fresh orange juice
2 tsp Dijon mustard
1 tsp white truffle oil
1tbsp olive oil
1 oz champagne vinegar
Kosher salt
Pepper

Method of Preparation:
In a mixing bowl, add mustard, orange juice, vinegar. Slowly whisk in oil to form an emulsion. Adjust seasoning. In a separate mixing bowl, add greens, radish, and orange zest duck confit. Gently mix in dressing. Add fried shallots, truffle oil. Serve immediately. Garnish greens with pieces of confit, fried shallots.

Duck Fat Fries:
Ingredients:
4 each Yukon Potatoes, cut in battonet
1 qt canola oil
1 qt duck fat
Sea salt
White truffle oil
Parsley
Cracked pepper

Method of Preparation:
Peel the sides of the potatoes. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch. Blanch the potatoes in the canola oil to 325 degrees F. Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil. Cook for 5 to 6 minutes. Drain well on paper towels. Heat the duck fat in a heavy saucepan or counter top fryer to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.  Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.

Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.