Urgent Thanksgiving Inspiration

This year, with smaller gatherings, why not give turkey a rest? I am challenging you to give this recipe a shot. In addition to it being absolutely delicious, it will help hone your knife skills as a chef.

The Duck Ballotine. This is my interpretation of a classic French dish. Here we will bone out a whole duck, make a forcemeat (sausage) from it's legs, stuff, roll and roast the Duck. The end result is beautiful and satisfying. As an added bonus, I have paired the duck with a simple, raw Brussels sprouts salad to contrast the richness of the duck that incorporates the liquid gold of duck fat. Happy Thanksgiving from my fire to yours!

Duck Ballotine

Serves: 4


1 Whole duck, deboned, reserve legs (watch accompanying video)

3/4 lb deboned duck legs

1 1/2 tablespoons salt

1/4 teaspoon ground black pepper

pinch red chili flakes

1/2 teaspoon caraway seeds

2 teaspoons minced fresh sage leaves

1/2 once gin

Shaved Brussels Sprouts Salad

2 pints Brussels sprouts

2 tablespoons apple cider vinegar