​Serves: 4
 
1 (5 to 6 lb.) whole duck
4 tablespoons lite sodium soy sauce
2 tablespoons honey
4 tablespoons ground Chinese five spice mix*
¼ teaspoon chile flakes
1 teaspoon salt
½ to ¾ teaspoon freshly ground black pepper
 
Garnish:     6 to 8 orange slices
                        A few green leaves of lettuce
                        5 to 6 whole star anise

1. Preheat oven to 375º.
2. Rinse duck and remove any remaining pin feathers.  Pat dry inside and out.  Using your fingers, loosen the skin over the breast and thighs.  If necessary, you can snip the membrane a bit to start it with a pair of kitchen shears.
3. In a small bowl, whisk together the soy sauce, five spice powder, the chile flakes, salt and pepper.  Be sure to whisk long enough for the honey to be fully incorporated.
4. Brush the mixture under the duck skin generously.  Then brush the external skin of the duck with the mixture.
5. Place the duck breast side down on an adjustable roasting rack in a roasting pan.  Add a few tablespoons of water to the bottom of the roasting pan and place the pan in the oven on a middle to lower rack.
6. Roast the duck for 30 to 35 minutes.  The color of the five spice mixture with darken the skin in the process of roasting to a deep rich mahogany brown.
7. Turn the duck breast side up.  (The best method is to use thermal kitchen gloves so that you can actually control the bird while turning it.)
8. Continue to roast for an additional 25 to 30 minutes.
9. Line a serving platter with greens and the orange slices.
10. Place the duck on top of the slices and let rest for 10 to 15 minutes.
11. Top each orange slice with a whole star anise and serve.

 
*It is easy to mix your own Five Spice combination.  For approximately ½ cup simply grind together:
2 tablespoons ground star anise
2 tablespoons fennel seeds
2 tablespoons ground cinnamon
1 tablespoons whole cloves
1 tablespoons black peppercorns
1 tablespoon Szechuan peppercorns
Store in an airtight container.
 
Duck Flavor Affinities:
Apples                        Ginger                        Shallots
Bay Leaf                    Hoisin Sauce           Soy Sauce
Brown Sugar            Honey                       Stocks
Butternut Squash    Lemon Juice       Star Anise
Carrots                       Mushrooms            Sweet Potato
Cherries                     Olive Oil                     Turnip
Chestnuts                 Onions                        Vinegar
Cilantro                      Orange                       Thyme
Cloves                        Parsley                           Tomatoes
Figs                            Peaches                          Wine
Garlic                          Scallions                  

​Serves 4
 
1 lb. linguine
4 tablespoons good green olive oil
2 tablespoon unsalted butter
1 - 1½ cup half & half, fat free is fine
½ cup ricotta cheese
2 cups snow peas, sliced lengthwise, ¼ inch wide
2 teaspoons lemon zest
¼ cup chives, minced
2 tablespoons Parmesan cheese
1 cup basil, shredded or cut with a scissors
1 cup reserved pasta water
Salt & fresh pepper to taste
 

1. Bring salted water to a boil in a large pot.
2. Melt the butter and add the olive oil in a large saucepan on a low setting, then set aside.
3. In a small bowl, whisk together the half and half and the ricotta.
4. Add the liguine to the boiling water and cook according to the instructions until the pasta is al dente.
5. Reserve a cup of the pasta water.  Drain the pasta and set aside momentarily.
6. Over a low heat, re-warm the butter and oil.  Add the half and half, ricotta mixture and heat thoroughly, but gently.
7. Add the lemon zest while stirring.
8. Add first the cooked pasta and then the Parmesan cheese to the saucepan.  Toss it well.
9. Adjust the liquid level as needed with the reserved pasta water, a spoonful at a time.  The sauce should be creamy.
10. Add salt and pepper to taste.
11. Add the snow peas and the basil and toss again to distribute the ingredients evenly.  Serve immediately, with additional Parmesan if desired.

 
NOTE: Because many of the ingredients come together quickly in the last few minutes, it is best to have all the mincing, cutting and zesting done in advance.
 
VARIATIONS:  Try adding a few pea shoots or fennel/rainbow/beet sprouts.
 

​Serves: 6
 
8 to 10 large golden beets, roasted, peeled and chopped
1-2 tablespoons butter, softened
3 tablespoons flour
4 large eggs, whisked and blended
1 cup hot, whole milk
1 tablespoon honey
1 tablespoon minced basil
1 tablespoon minced chives
 
Beet, fennel or rainbow microgreens for garnish
 
6 -6 ounce ramekins
Roasting pan large enough to hold all six ramekins
2 quarts of hot water at the ready
 

1. Preheat oven to 350º.
2. Grease each ramekin well with the softened butter.  Set aside.
3. Place beets in a blender with a splash of the milk.  Pureé until completely smooth.
4. Pour the whisked eggs and the remaining hot milk into a small saucepan.  Whisk while bringing to a simmer.  Remove the pan from the heat and add the flour, whisking briskly.
5. Add the egg, milk and flour mixture to the blender and blend with the beets.
6. Distribute the beet batter into the prepared ramekins evenly.
7. Place the filled ramekins into the roasting pan.
8. Place the roasting pan on an oven rack that has been extended outward.  Pour in enough hot water to reach approximately half way up the outsides of the ramekins.  Push the entire roasting pan carefully back into place in the oven.
9. Bake for 30 to 40 minutes.  Remove the roasting pan from the oven and the ramekins from the pan.  Allow the flans to cool a bit before unmolding.
10. Garnish and serve.

 
Variations:

1. Place a room temperature slice of feta cheese atop the warm flan.
2. Use ricotta or cream instead of milk or cream.
3. Vary the internal herbs and the garnishes.

​Makes: 6
 
6 large eggs
1 tablespoon softened butter
¼ to ⅓ cup milk
1 tablespoon minced chives
Salt and fresh pepper
1 teaspoon parsley leaves, shredded
1 small zucchini, diced small (not more that ¼ cup in total)
2 tablespoons Gruyere or Swiss cheese, grated
1 tomato, sliced into 6 wedges
Micro sprouts and pea shoots
 

1. Preheat oven to 350º.
2. If you are not using a non-stick muffin tin or cupcake liners, grease the muffin tin with the softened butter.
3. Crack eggs into a medium to large mixing bowl. 
4. Add milk and beat with a whisk or egg beater.
5. Add salt, fresh pepper, chives, and parsley to the eggs and mix again.
6. Pour the egg mixture into the prepared muffin tin cups.
7. Distribute the zucchini into the muffin cups.
8. Sprinkle the cheese on the top of the zucchini.  Don’t blend it into the egg.
9. Top each cup with a tomato wedge and place in the oven for 12 to 15 minutes.
10. When each cup has puffed up and set, remove the tin from the oven and let cool slightly.
11. Place the frittatas on a serving plate and garnish with sprouts and shoots, then serve.

 
Tips:  a rubber spatula is the best tool to remove the frittatas from the muffin tin.
Variations:  These are endless, but try crumbled bacon, shallots, basil, different cheeses, pretty much anything you can think of, but be sure it is cut or crumbled small enough not to weight the egg mixture down.