Italians use leaner ducks than we do, so this is a compromise recipe: Italian flavors with American duck. The best Marsala is called vergine. It is really delicious and makes a subtle but real difference here. But standard Marsala will work fine. If you have time, make a quick stock using the duck neck and giblets—just simmer them in water to cover while you are roasting the duck. Then you’ll have it for the final sauce. This would be great with polenta, if you feel like making it (page 529), but also with crusty bread or even plain rice.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.