Duck and Mushroom Soup is a flavorful, hearty soup featuring tender duck meat, earthy mushrooms, and aromatic herbs in a rich, savory broth. This soup is perfect for an elegant dinner or a comforting cold-weather meal.

Duck Breast Crostini with Orange Marmalade combines the savory, succulent taste of seared duck breast with the sweetness of orange marmalade, all served atop a crispy crostini. This appetizer is perfect for sophisticated gatherings or holiday entertaining.

This elegant salad combines thin slices of smoked duck breast with juicy fresh figs, peppery arugula, and toasted nuts, finished with a glossy, sweet-savory balsamic reduction. Perfect for entertaining or a refined seasonal lunch.

This vibrant salad showcases perfectly seared duck breast atop a bed of peppery arugula, paired with sweet cherries, toasted nuts, and a zesty cherry vinaigrette. It’s a modern French bistro moment in every bite.

This velvety duck liver mousse is a fine-dining favorite, made by gently sautéing livers with shallots and brandy, then blending them into a smooth, airy pâté. It's chilled until set and served on toasted crostini, optionally topped with fruit preserves, pickled onions, or herbs for contrast. A luxurious bite for lovers of classic French charcuterie.

Duck legs are meaty, succulent, and richly flavorful—perfect for slow-roasting to achieve ultra-crispy skin and tender meat. In this version, they’re finished with a reduced glaze of cherries, balsamic vinegar, and wine, creating a luscious sauce that contrasts beautifully with the duck’s richness. It's ideal for date night, dinner parties, or anytime you want to impress.

Cassoulet is a hearty, centuries-old dish from southwestern France, traditionally made with duck confit, sausage, and white beans baked slowly until deeply flavorful. This version features wild duck, which brings a more robust, gamey character to the dish. It’s a labor of love with a rich, golden crust and deep, herby flavor—perfect for a chilly evening or a rustic holiday dinner.

This dish is a modern bistro classic. Duck breast, prized for its tender, rosy meat and rich flavor, is pan-seared until the skin is deeply crisped and golden. The luscious cherry port sauce is both tangy and sweet, with deep notes from reduced port wine and a touch of balsamic vinegar. It’s an ideal special-occasion dish that delivers restaurant-level flavor at home.

This Duck and Lentil Soup with Orange Zest is a robust, comforting dish with a refined twist. Slow-simmered duck legs infuse the broth with deep flavor, while French green lentils provide texture and heartiness. A final touch of orange zest and fresh herbs lifts the entire dish, balancing richness with brightness — perfect for cool evenings or a rustic dinner party.

This elegant main features perfectly seared duck breast with irresistibly crispy skin and a succulent, medium-rare interior. The rich meat is balanced by a luscious cherry-red wine sauce — slightly sweet, slightly tart, and deeply savory. A classic French bistro-style dinner that’s surprisingly easy to make at home.

A classic of French cuisine, Duck à l’Orange combines the rich, gamey flavor of duck with the bright, citrusy notes of an orange-infused sauce. This elegant main course offers the perfect balance of savory and sweet, ideal for impressing guests or enjoying a decadent evening in.

These Duck Confit Spring Rolls fuse classic French indulgence with the crisp charm of Asian street food. Shredded duck confit—succulent, slow-cooked, and rich—is nestled with julienned carrots, scallions, and aromatic herbs in a delicate wrapper, then fried to golden perfection. Served with a tangy plum or hoisin dipping sauce and a flourish of microgreens, they offer an appetizer that’s equal parts luxurious and crave-worthy.