Czech Cuisine - Finger Lakes Duck, Plum Sauce and Brussels Sprouts

Moravian Duck, Plum Sauce and Brussels Sprouts

Duck hunting season is just starting here in New York State, which is rather hard to imagine considering that we’re still running the air conditioners to fight off seemingly never-ending summer temperatures. Did the ducks really start migrating south when it’s just as warm now in October as it was in August? I’ll find out […]

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Foie Gras Pierogi

Foie Gras Pierogi

As winter officially comes to an end, this recipe will take us back a few months, when I found inspiration from two separate experiences. First, while vacationing in Mont-Tremblant, Quebec, I had dinner at sEb L’artisan culinaire, a restaurant that serves local, seasonal products, telling “an epic tale in which meat from our local farms, […]

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Lake Ontario - Duck Hunting

Duck Hunting on Lake Ontario

I’ve been hunting waterfowl on Lake Ontario about once a year for three years now, and of all my formative hunting trips, these are probably my favorite. These outings have also resulted in a couple of posts on these pages. First the Wild Duck and Goose Rillettes over two years ago, where I briefly narrated my first business encounter […]

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Duck Breast And Meatballs, Potato Croquettes, Caramelized Onions. and Red Cabbage Purée

Central European Wild Duck, with its Potatoes and Red Cabbage

There are few places where duck is as ubiquitous a culinary staple as in Central Europe, in particular Germany, Hungary, Czech Republic, and Slovakia (the other places would be France, China, and Southeast Asia). Roast duck, served with potatoes and red cabbage, seems to be on the menu of every other restaurant, prepared this or […]

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Kutab, Azerbaijani Stuffed Flatbread

Kutab, Azerbaijani Stuffed Flatbread

Kutabs are among the most popular Azeri dishes, together with plov, dolma, and of course kebabs (kebabs being a distant first: virtually the only meal you’ll ever eat in a restaurant outside of Baku). A kutab — not to be confused with kutap — is essentially a lavash filled with savory stuffing while still raw, then folded […]

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Salad Olivier

Salad Olivier

After my recent complaints about the lack of originality of Onegin‘s salad Olivier, I figured I would bring my humble contribution to this Russian salad’s already extensive literature. Salad Olivier can contain many ingredients, but it is at its core a potato salad with a variety of vegetables and proteins, bound by mayonnaise. It was invented […]

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