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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?