This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

We had the pleasure of working with Tasia Malakasis of the famous Belle Chevre Fromagerie near Athens, Alabama. Tasia showed us how to turn a few duck breasts into a delicious pate-like spread. it only takes a few minutes to whip up a batch. Surprise your non duck-eating friends with this spread, but don’t tell…

Potted Duck recipe. Or Rillettes de Canard as the French call it. A classy little starter that can be made days ahead.

I know you are going to take a quick look at the ingredients and directions of this recipe and come to the erroneous conclusion that ...

A method for making duck rillette from the legs and wings of ducks and geese, such as snow geese. This recipe works with domestic birds, too.

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 to make a delectable rillette to pair with a toasted baguette.

Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother in the first place? Because terrines are the pinnacle of ground meat dishes, and can include all kinds of interesting bits inside. A terrine is essentially a firm pâté with something inside it. Either way, it is a rich, smooth mixture of meat and fat and spices that you eat either cool or warm. It is as good as a sandwich filling as it is seared briefly and served by itself…

A subtly orange scented duck liver pâté which pairs superbly with Christmas cranberry sauce

Australian Gourmet Traveller recipe for duck and goat’s cheese Pithiviers.