Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce

Don’t be scared off by the liver in this stuffing. It’s really there just to bind the stuffing and add a rich background note; you won’t even notice it.

For the sauce:

• 1-1/4 oz. (2-1/2 Tbs.) unsalted butter
• 1 large shallot, finely chopped (about 1/4 cup)
• One 750-ml bottle tawny port (about 3-1/4 cups)
• 2 sprigs fresh thyme
• 2-1/2 cups low-salt chicken broth
• 1 oz. dried porcini mushrooms
• 2 tsp. all-purpose flour
• 1 tsp. good-quality balsamic vinegar; more to taste
• Kosher salt and freshly ground black pepper

For the stuffing:

• 1 Tbs. dried currants
• 2 Tbs. canola oil
• 1 small chicken liver, fat trimmed and lobes separated (1-1/2 to 2 oz.)
• 1/2 lb. mixed fresh shiitake, oyster, and hen-of-the-woods mushrooms, stemmed and sliced 1/4 inch thick (use all 3 varieties if you can find them; otherwise, try to use at least 2)
• 1 tsp. kosher salt; more to taste
• 1/4 tsp. freshly ground black pepper; more to taste
• 1 small shallot, finely chopped (a heaping 1 Tbs.)
• 2 medium cloves garlic, finely chopped (about 2 tsp.)
• 1/4 cup low-salt chicken broth
• 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened at room temperature
• 1 Tbs. chopped fresh parsley
• 1-1/2 tsp. Cognac or Armagnac
• 1 tsp. fresh lemon juice
• 1/2 tsp. chopped fresh thyme
• 1/4 tsp. finely grated lemon zest

For the roast:

• 4-lb. beef tenderloin roast, preferably center-cut
• Kosher salt and freshly ground black pepper

Make the sauce reduction:

Melt 1 Tbs. of the butter in a 3- to 4-quart (preferably 8-inch-wide) saucepan over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the port and the thyme sprigs and bring to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until the port has reduced to a syrupy texture, about 30 minutes—you should have about 1/2 cup including the shallot.

Meanwhile, bring the chicken broth to a simmer in a small saucepan. Off the heat, add the porcini and let them soak for 15 minutes. With a slotted spoon, transfer the porcini to a small bowl. Strain the soaking liquid through a fine sieve lined with a paper towel or coffee filter.

Add the soaking liquid and half of the porcini (about 1/3 cup) to the port reduction (save the remaining porcini for the stuffing). Bring the sauce to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until it has reduced to 1-1/3 cups, about 15 minutes. Strain the sauce through a fine strainer, pressing on the solids. You should have about 1 cup sauce. Set aside until the roast is done.

Make the stuffing:

Soak the currants in hot water for 10 minutes. Drain and put them in a food processor. Add the reserved soaked porcini. Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Pat the chicken liver dry and cook on both sides until browned on the outside and just a little pink inside, 3 to 4 minutes total. Transfer to a plate, let cool slightly, and then add to the food processor. Process until finely chopped.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, until they look wilted and shrunken, 2 to 3 minutes. Add the shallot and garlic and continue to cook, stirring, until the mushrooms are tender and beginning to brown, 3 to 4 more minutes. Add the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any brown bits. If the liquid doesn’t evaporate right away, boil until it does. Remove the pan from the heat and let cool slightly.

Add the sautéed mushrooms, butter, parsley, Cognac or Armagnac, lemon juice, thyme, and lemon zest to the liver mixture in the food processor. Pulse to form a chunky paste and season to taste with additional salt and pepper.

Scrape the stuffing onto a large piece of plastic wrap and shape it into a log a few inches longer than the roast. Tightly roll the stuffing up in the plastic wrap and twist the ends to form a very tight log. Twisting the ends of the plastic will compress the stuffing so that it’s just a bit shorter than the roast. Freeze until firm, about 2 hours and up to 2 days.

Stuff & cook the roast:

Trim the silverskin and excess fat from the tenderloin. Butterfly the tenderloin by slicing it lengthwise almost but not completely in half, so that you can open it like a book.

Unwrap the stuffing and center it along one half of the roast. Fold the roast back up to its original shape and tie at 1- to 2-inch intervals with butcher’s twine.

Let the roast sit at room temperature for 1 hour (2 hours if the stuffing is frozen solid). Position a rack in the bottom third of the oven and heat the oven to 500°F. Let the remaining 1-1/2 Tbs. butter for the sauce soften at room temperature.

Season the roast generously with salt and pepper and put it on a flat rack set in a roasting pan or heavy-duty rimmed baking sheet. Roast for 15 minutes and then reduce the oven temperature to 325°F. Continue to roast the beef until a meat thermometer inserted into the center of the meat (not the stuffing) registers 125°F for rare or 130°F for medium rare, 30 to 45 minutes more. Move the roast to a carving board and let it rest, loosely tented with foil, for 15 minutes.

Finish the sauce:

While the roast rests, bring the sauce to a simmer in a small saucepan over medium-low heat. Mix the softened butter with the flour to form a paste and whisk it into the sauce. Simmer the sauce to thicken slightly and cook off any raw flour taste, about 3 minutes. Whisk in the vinegar. Season to taste with salt, pepper, and additional vinegar.

Plate & serve:

Remove the strings from the roast and slice it into 8 to 10 medallions. Put a medallion on each plate and drizzle the sauce around the beef.

Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.

• 2 cups kosher or sea salt
• 1 large egg white
• 3 Tbs. freshly ground black pepper
• 3 Tbs. chopped fresh thyme (stems included)
• 2 Tbs. chopped juniper berries
• 2 Tbs. chopped garlic
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 to 3 cups unbleached all-purpose flour; more for rolling
• One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
• 1 Tbs. vegetable oil
• Morel Sauce

Tip:

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.

Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

Herb-Buttermilk-Marinated Salmon with Cucumber Salad

The salmon is delicious either warm or at room temperature.

For the salmon

• 2 cups buttermilk
• 1/2 cup lightly packed fresh basil leaves, coarsely chopped
• 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
• 1/2 cup thinly sliced scallions (about 6 medium scallions)
• 1/4 cup white vinegar
• 2 Tbs. honey
• 1 Tbs. ground ginger
• Kosher salt and freshly ground black pepper
• 2 sides of salmon (3 lb. each), skin and pin bones removed

For the cucumber salad:

• 3 large English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups)
• 1 large red onion, cut in half and thinly sliced (about 2 cups)
• 1 cup pitted Kalamata olives, cut in half
• 1 cup crumbled feta cheese
• Kosher salt and freshly ground black pepper

Marinate and roast the salmon:

In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, 1 tsp. salt, and 1/8 tsp. pepper. Process until smooth, about 30 seconds. Set aside 3/4 cup for the salad.

Thirty minutes before roasting the salmon, pour the remaining marinade over the salmon in a large rimmed dish and let sit at room temperature. (For the best texture, don't marinate longer than 30 minutes.)

While the salmon is marinating, position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with foil. When ready to roast the salmon, remove it from the marinade and set on the baking sheet. Bake until just firm to the touch and opaque in the center (use a paring knife to peek), 20 to 25 minutes. Remove from the oven and let rest in the pan for 10 minutes.

Make the salad:

In a medium bowl, mix the cucumbers, onion, olives, cheese, and 1-1/2 tsp. salt. Toss with the reserved buttermilk dressing and season to taste with more salt and pepper.

Serve:

Use two large spatulas to carefully move the salmon to a platter. Spoon some of the cucumber salad around the salmon and serve the rest in a bowl on the side.

Osso Buco

This is the world’s best make-ahead dish—it tastes amazing on the second day. The classic accompaniment is saffron-scented Risotto alla Milanese.

• 6 1-1/4 inch-thick veal shanks
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour for dredging
• 1/4 cup extra-virgin olive oil
• 1 Tbs. unsalted butter
• 3 cups finely diced yellow onion (about 2 medium onions)
• 1 cup finely diced celery (about 2 stalks)
• 3/4 cup finely diced carrot (about 2 small carrots)
• 1 tsp. dried oregano
• 3/4 cup dry white wine
• 2 Tbs. tomato paste
• 1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
• 1 cup low-salt chicken broth, more if needed
• 1 large sprig thyme
• 1 bay leaf
• 1 Tbs. arrowroot mixed with 2 tsp. broth or water

Tip:

Look for arrowroot in the spice section of your grocery store.

For the gremolata:

• 3 Tbs. finely chopped fresh flat-leaf parsley
• 2 large cloves garlic, minced
• 1 Tbs. finely grated lemon zest
• 2 anchovy fillets, minced

Heat the oven to 350°F.

Tie the veal shanks around the middle with kitchen string (if they’re not tied already) and season them with salt and pepper. Put the flour in a dish. Dredge the shanks very lightly in flour, thoroughly shaking off the excess.

Have ready a roasting pan or baking dish large enough to hold the shanks in a single layer (9x13-inch works well). In a large heavy skillet, heat 3 Tbs. of the oil over medium-high heat. Put three veal shanks in the pan and sear until nicely browned on both sides, 2 to 3 minutes per side. Move the shanks to the roasting pan. Repeat with the remaining three shanks.

Carefully pour off the fat in the pan and wipe it out with paper towels (it’s fine if the browned bits remain in the pan bottom; just wipe away the used oil). Return the pan to medium heat and add the butter and remaining 1 Tbs. of oil. When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt. Cook the vegetables, stirring occasionally, until soft and lightly browned, 15 to 20 minutes. Increase the heat to medium-high, add the wine, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about 1/4 cup, about 3 minutes

Stir in the tomato paste. Add the tomatoes with their juices, the broth, thyme, bay leaf, 1/2 tsp. salt, and a few grinds of pepper. Bring to a boil, and pour the contents of the pan over the shanks. Cover tightly with heavy-duty aluminum foil.

Braise the veal in the oven until fork-tender, 1-1/2 to 2 hours, checking the liquid occasionally. If it has cooked down, add enough broth to keep the level about halfway up the shanks. To check for doneness, pierce a shank with a fork. The meat should pull apart easily. Taste a morsel—it should feel soft and tender. Do not overcook, or the veal will fall apart.

Gently brush most of the vegetable bits off the shanks. With a wide, flat metal spatula, carefully transfer the veal shanks to a dish. Strain the pan juices through a medium-mesh sieve into a saucepan, pressing hard on the solids with a spatula to extract as much sauce as you can. Bring the sauce to a simmer. Whisk in the arrowroot mixture and cook briefly to thicken. If you’re working ahead, stop here (see Make-ahead Tips for reheating).

Make the gremolata:

Just before finishing the sauce and serving, combine the parsley, garlic, lemon zest, and anchovies. Add two Tbs. of the gremolata to the sauce. Remove the strings from the shanks. Serve the osso buco topped with the sauce and a small sprinkling of the remaining gremolata.

Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.

• 2 cups kosher or sea salt
• 1 large egg white
• 3 Tbs. freshly ground black pepper
• 3 Tbs. chopped fresh thyme (stems included)
• 2 Tbs. chopped juniper berries
• 2 Tbs. chopped garlic
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 to 3 cups unbleached all-purpose flour; more for rolling
• One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
• 1 Tbs. vegetable oil
• Morel Sauce

Tip:

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.

Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

Slow-Roasted Prime Rib

A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for at least two hours, until the meat becomes meltingly tender, and the herbs and garlic infuse it through and through. Need more ideas for an elegant Christmas dinner roast? Read our Guide to Buying and Carving Prime Rib (before you hit the meat market) and check out our Guide to Christmas Dinner where you'll find a juicy prime rib dinner menu and a recipe for a dry-aged beef rib roast sure to impress your guests. 

• 3-bone beef rib roast (about 6 lb.), preferably from the small or loin end and Prime grade
• 3 Tbs. fleur de sel or other flaky sea salt
• 1-1/2 Tbs. coarsely cracked black pepper
• 1 Tbs. extra-virgin olive oil
• 8 to 10 sprigs rosemary
• 8 to 10 sprigs thyme
• 10 medium cloves garlic, smashed and peeled
• 3 Tbs. unsalted butter, cut into 1/2-inch cubes

Tip:

Fleur de sel is a premium sea salt harvested in France. You can find it in specialty stores or online at Saltworks.

Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the fleur de sel and cracked black pepper.

Position a rack in the center of the oven and heat oven to 325ºF.

Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute. Swirl in the olive oil and,  when the oil puts off its first wisp of smoke, place the beef in the pan, and sear it on all the outer sides (not the cut sides) until well browned, 6 to 8 minutes total. Use a set of tongs to flip the beef; be careful of splattering oil. With two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan. Arrange the rosemary, thyme, garlic, and butter evenly on top.

Roast the beef, basting every 30 minutes with a bulb baster, until a thermometer inserted into the center reads 120º to 125ºF for rare, about 2 hours. Cook to 130º to 135ºF for medium-rare (about 2-1/4 hours), 140º to 145ºF for medium (about 2-1/2 hours). Let the meat rest at least 15 minutes before carving.

Fresh Herb and Salt-Rubbed Roasted Turkey

A dry brine (an herb and salt rub applied directly to the turkey) creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make its skin super crisp when roasted. This recipe can be adapted to turkeys of all sizes—use 1/8 oz. of kosher salt per pound.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 2 Tbs. chopped fresh thyme
• 2 Tbs. chopped fresh sage
• 2 tsp. chopped fresh rosemary
• 1 Tbs. extra-virgin olive oil
• One 16-lb. turkey, preferably fresh (not kosher or self-basting)
• 2 oz. kosher salt (1/2 cup if using Diamond Crystal; 1/4 cup if using Morton)
• Herb Gravy for a Brined Turkey (optional)

Dry brine the turkey

Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.


Rub the herb mixture on the meat, under the skin. Pat the skin back into place.


Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.


Refrigerate the turkey, turning it over every day, for 3 days.


Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).

Roast the turkey

Position a rack in the bottom third of the oven and heat the oven to 425°F. Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle. If making the gravy, do so while the turkey rests.

Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

• 1 2-1/2- to 3-lb. beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 Tbs. cold unsalted butter
• 3 large shallots, halved and thinly sliced lengthwise (about 1 cup)
• 3/4 cup dry red wine, preferably a fruity California Cabernet Sauvignon
• 1 sprig fresh rosemary, plus 1/2 tsp. chopped
• 3/4 cup homemade or low-salt beef broth

Tip:

Tip: It’s important to let the beef rest before slicing it; this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.

Position a rack in the center of the oven and heat the oven to 450°F. Brush or rub the beef with the oil and put the beef in a 9x13-inch roasting pan lined with aluminum foil. Season the beef generously with salt and pepper.

Roast the beef until an instant-read thermometer registers 120°F to 125°F for rare, about 25 min.; 125°F to 130°F for medium rare, about 30 min. (The temperature of the beef will rise 5°F as it rests.) Wrap the beef in the foil that lines the pan and let rest on a carving board for 10 to 15 min.

While the beef roasts, make the sauce. Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring often, until they soften and turn golden brown, 8 to 10 min. Add the wine and the rosemary sprig and bring to a boil over medium-high heat. Boil until the volume of wine and shallots reduces to 1/2 cup, about 3 min. Add the broth and continue to boil until the sauce is reduced to 1 cup, about 5 min. Reduce the heat to low. Remove the rosemary sprig and stir in the chopped rosemary. Cut the remaining 2 Tbs. cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt each addition.

Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.

Fresh Ham with Rosemary, Garlic, and Lemon

With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece.

For the ham

• 8-1/2 lb. bone-in fresh half-ham, preferably shank end, rind (skin) removed
• 1 medium lemon
• 1/4 cup olive oil
• 1/4 cup fresh rosemary leaves
• 6 medium cloves garlic, halved
• Kosher salt and freshly ground black pepper
• 1/4 cup white wine vinegar

For the pan sauce

• 1/4 cup dry white wine
• 1/2 cup lower-salt chicken broth
• 2 tsp. unsalted butter, softened
• 2 tsp. all-purpose flour
• 1 Tbs. cherry jam

Prepare the ham

Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about three-quarters of the way through the fat.


Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24 hours.


Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven to 350°F.


Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.

Make the sauce

Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan's bottom. Whisk in the broth, add 1/2 cup water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is fully dissolved and the sauce is simmering and thickened.

Carve the ham and serve with the sauce. Leftover ham will keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.

Crown Roast of Pork with Fennel-Apple Stuffing & Cider-Bourbon Sauce

This is the time of year to pull out all the stops and make something really fancy like this stuffed crown roast of pork. But don’t worry: since you buy the roast already tied, all you have to do is treat the center of the roast like a bowl and fill it up. This is definitely one to carve at the table so everyone can appreciate how gorgeous it is. 

For the sauce:

• 1 quart apple cider
• 2 cups bourbon
• 2 cups low-salt chicken broth
• 1/3 cup sour cream
• 1 Tbs. cider vinegar; more to taste
• Kosher salt and freshly ground black pepper

For the stuffing:

• 1 lb. Tuscan bread (or similar crusty artisan-style bread), cut into 1/2-inch cubes (8 to 9 cups)
• 8 oz. bacon (8 to 10 slices), cut crosswise into 1/2-inch-wide strips
• 2-1/2 oz. (5 Tbs.) unsalted butter
• 2 medium-small yellow onions, cut into small dice (about 2 cups)
• 1 medium fennel bulb, cut into medium dice (about 3 cups)
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper; more to taste
• 4 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces (about 4 cups)
• 2 Tbs. bourbon
• 2 Tbs. apple cider
• 2 Tbs. chopped fresh marjoram
• 1 Tbs. chopped fresh sage
• 2 tsp. fennel seeds, lightly chopped or pulsed in a spice grinder
• 1/2 tsp. ground allspice
• 2 to 2-1/2 cups low-salt chicken broth

For the roast:

• 16-rib crown roast of pork (8-1/2 to 9-1/2 lb.), chine bone removed and bones frenched; see sidebar below for more information
• Kosher salt and freshly ground black pepper

Make the sauce reduction

Tip:

The sauce can be made to this point and refrigerated up to 2 days ahead.

Put the cider, bourbon, and chicken broth in a 3- to 4-quart (preferably 8-inch-wide) saucepan and bring to a boil over high heat. Reduce the heat to maintain a very brisk simmer and cook until the sauce has reduced to 1-1/4 cups, about 1 hour. Set aside until the roast is done.

Make the stuffing base:

Put the bread on a rimmed baking sheet and let it sit out to dry overnight.

Cook the bacon in a 12-inch skillet over medium-high heat, stirring occasionally, until just crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a large mixing bowl. Pour off and discard all but about 1 Tbs. of the bacon fat. Add 3 Tbs. of the butter to the skillet and melt over medium heat. Add the onions, fennel, salt, and pepper and cook, stirring occasionally with a wooden spoon, until just softened and lightly browned, 10 to 12 minutes. Transfer to the bowl with the bacon.

Melt the remaining 2 Tbs. butter in the skillet over medium-high heat. Add the apples and cook, tossing or stirring occasionally, until nicely browned on a few sides but still firm, 4 to 6 minutes. Mix the bourbon with the apple cider and 3 Tbs. water. Carefully add it to the pan, scraping with a wooden spoon to loosen the brown bits stuck to the pan. Cook until the deglazing liquid has reduced and coats the apples, about 1 minute. Add the apples to the bowl. Add the marjoram, sage, fennel seeds, and allspice and stir to combine.

Stuff & cook the roast:

Let the roast sit out at room temperature for 1 hour. If the stuffing base was refrigerated, let it sit at room temperature, too.

Position a rack in the bottom third of the oven and heat the oven to 500°F. Season the roast all over with salt and pepper. Put the roast on an oiled flat rack set in a roasting pan or heavy-duty rimmed baking sheet. Cover the bones tightly with aluminum foil. Roast the pork for 30 minutes.

Meanwhile, stir the dried bread into the stuffing base. Pour 2 cups of the chicken broth over the mixture and stir to combine. If the bread immediately sucks up the liquid, add the remaining 1/2 cup broth. The bread should be moist but not soggy. Season to taste with salt and pepper.

Take the roast out of the oven and reduce the oven temperature to 325°F. Remove the foil from the bones and loosely fill the center of the roast with stuffing, mounding it half way up to the top of the bones (don’t worry if the roast doesn’t hold very much stuffing; just put in as much as you can). Cover the bones and stuffing tightly with aluminum foil.

Set a timer for 1 hour and return the roast to the oven. Wrap the remaining stuffing in a double layer of aluminum foil and set aside. When the timer goes off, put the wrapped stuffing seam side up in the oven next to the roast. Set a timer for 30 minutes.

When the timer goes off, remove the foil from the roast and open the package of stuffing so the top can crisp up. Set a timer for 15 minutes. When it goes off, start checking for doneness: Insert an instant-read thermometer into the meat between two bones without hitting the bones. The roast is done when the thermometer reads 155° F. Check the temperature in two or three places. The total roasting time will be 2-1/2 to 3 hours.

Slide a wide spatula under the roast to keep the stuffing in and transfer it to a carving board or serving platter. Tent loosely with foil and let rest for 30 minutes. Meanwhile, continue to bake the package of stuffing until the top is crisp and then turn off the oven. Leave the stuffing in the oven until ready to serve.

Finish the sauce:

Shortly before serving, reheat the sauce in a small saucepan over low heat. Remove the sauce from the heat and whisk in the sour cream and vinegar. Season the sauce to taste with salt, pepper, and additional vinegar. Transfer the sauce and the additional stuffing to serving bowls.

Plate & serve:

Remove the strings from the roast. At the table, carve the roast into chops by cutting between the ribs into the stuffing. Serve the sauce and additional stuffing on the side.

Spice-Crusted Roast Pork Tenderloin

This easy pork tenderloin roast is a stress-free Sunday dinner favorite. It features a crunchy, flavorful spiced breadcrumb crust and is delicious served with a little tangy chutney on the side.

• 4 tsp. extra-virgin olive oil; more as needed for the baking sheet
• 1/4 cup plain low-fat or whole-milk yogurt
• 1 tsp. Dijon mustard
• 2 cloves garlic, minced
• 3/4 tsp. kosher salt
• Fresh coarsely ground black pepper
• Two 1-1/2-lb. pork tenderloins, trimmed
• 3/4 cup fresh breadcrumbs (from a baguette or other white artisan-style bread)
• 1-1/2 tsp. mustard seeds
• 1-1/2 tsp. coriander seeds
• 1-1/2 tsp. cumin seeds
• 1-1/2 tsp. sesame seeds

Position a rack in the center of the oven and heat the oven to 450°F. Lightly oil a heavy-duty rimmed baking sheet.

In a small bowl, stir together 2 tsp. of the olive oil and the yogurt, mustard, garlic, salt, and several grinds of pepper. Spread this mixture over the entire surface of the tenderloins with your hands or a rubber spatula.

In a shallow baking dish, combine the breadcrumbs and the mustard, coriander, cumin, and sesame seeds. Roll the tenderloins in the breadcrumb mixture, patting so that the crumbs and spices adhere to the meat. Put the tenderloins on the baking sheet, gather up any remaining crumbs and spices, and pat them onto the top of the pork. Drizzle the remaining 2 tsp. olive oil over the top.

Roast the tenderloins for 10 minutes and then lower the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted in the center of each tenderloin reads 140°F, 25 to 30 minutes longer. Transfer the pork to a carving board and let it rest for 10 minutes before carving it into 1/2-inch-thick slices. Be sure to serve all the crumb coating that falls off during carving.

Pan-Roasted Duck Breasts with Sherry, Honey & Thyme Sauce

You can dress up this dish by adding a few dried figs, if you like. Trim off the stems and, depending on their size, halve or quarter them. Soak the figs in the sherry for 10 minutes and then drain them, reserving the sherry. Add the sherry as directed and add the figs to the sauce along with the broth.

• 4 boneless skin-on duck breast halves (about 2 lb. total)
• Kosher salt and freshly ground black pepper
• 1/4 cup dry sherry
• 1/4 cup sherry vinegar
• 1/2 cup homemade or low-salt canned chicken broth
• 2 tsp. honey
• 1 tsp. lightly chopped fresh thyme
• 1 Tbs. unsalted butter

Heat the oven to 425ºF. Rinse the duck breasts and pat dry. Trim any silverskin from the meat side of the breasts. Scrape the tendon out of the tender, if it’s still attached, and pat the tender back in place. Trim the edges of the skin so there’s about 1/4 inch overhang . With a sharp chef’s or boning knife, score the skin in a 1/2-inch crosshatch pattern . Try to cut only through the skin and not into the meat. Season the breasts on both sides with salt and pepper.

Heat a large ovenproof sauté pan or skillet (don’t use nonstick) over medium-high heat for 1 minute. Put the duck in the pan, skin side down, and let it sear. As fat collects in the pan, spoon it off once or twice . When the skin turns medium brown, after about 6 minutes, reduce the heat to medium. Continue to cook until much of the fat is rendered from the duck and the skin looks crisp and deep golden brown, another 2 to 4 minutes.

Flip the breasts skin side up, spoon off any remaining fat, and put the pan in the oven. Roast until the duck is cooked to your liking: 3 to 4 minutes for medium rare and 5 to 6 minutes for medium well. To check for doneness, cut into a breast or use an instantread thermometer: 135°F for medium rare, 155°F for medium well.

Transfer the duck to a plate or platter and tent with foil to keep warm. Set the pan on mediumhigh heat and pour in the sherry and sherry vinegar. Immediately scrape the pan with a wooden spoon to release any cooked-on bits. Boil until the liquid has reduced to about 2 Tbs., about 3 minutes. Add the broth, honey, thyme, and 1/4 tsp. salt. Boil until the liquid is reduced by about half, about 3 minutes. Reduce the heat to low and blend the butter into the sauce by consisteantly stirring or swirling the pan. Slice the duck thinly on an angle, arrange it on heated plates, and spoon the sauce over or around it. Serve right away.

Herb-Buttermilk-Marinated Salmon with Cucumber Salad

The salmon is delicious either warm or at room temperature.

For the salmon

• 2 cups buttermilk
• 1/2 cup lightly packed fresh basil leaves, coarsely chopped
• 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
• 1/2 cup thinly sliced scallions (about 6 medium scallions)
• 1/4 cup white vinegar
• 2 Tbs. honey
• 1 Tbs. ground ginger
• Kosher salt and freshly ground black pepper
• 2 sides of salmon (3 lb. each), skin and pin bones removed

For the cucumber salad:

• 3 large English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups)
• 1 large red onion, cut in half and thinly sliced (about 2 cups)
• 1 cup pitted Kalamata olives, cut in half
• 1 cup crumbled feta cheese
• Kosher salt and freshly ground black pepper

Marinate and roast the salmon:

In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, 1 tsp. salt, and 1/8 tsp. pepper. Process until smooth, about 30 seconds. Set aside 3/4 cup for the salad.

Thirty minutes before roasting the salmon, pour the remaining marinade over the salmon in a large rimmed dish and let sit at room temperature. (For the best texture, don't marinate longer than 30 minutes.)

While the salmon is marinating, position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with foil. When ready to roast the salmon, remove it from the marinade and set on the baking sheet. Bake until just firm to the touch and opaque in the center (use a paring knife to peek), 20 to 25 minutes. Remove from the oven and let rest in the pan for 10 minutes.

Make the salad:

In a medium bowl, mix the cucumbers, onion, olives, cheese, and 1-1/2 tsp. salt. Toss with the reserved buttermilk dressing and season to taste with more salt and pepper.

Serve:

Use two large spatulas to carefully move the salmon to a platter. Spoon some of the cucumber salad around the salmon and serve the rest in a bowl on the side.

Roasted Cod with Lemon-Parsley Crumbs

• 1 cup panko breadcrumbs
• 3 Tbs. melted unsalted butter
• 3 Tbs. finely chopped fresh flat-leaf parsley
• 2 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)

Tip:

If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.

Position a rack in the center of the oven and heat the oven to 425°F.

In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.

Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.

Baked Ham with Cherry-Pomegranate Glaze & Pan Sauce

• 1 half-ham, preferably bone-in (7 to 9 lb.)
• 1-1/4 cups pomegranate juice
• 1/2 cup cherry preserves
• 2 Tbs. Dijon mustard

• 1/4 cup packed light brown sugar

• 1/4 cup kirschwasser or other cherry liqueur
• 1/4 cup sweetened dried tart cherries
• 1 Tbs. cornstarch mixed with 3 Tbs. water

Bake the ham:

Position a rack in the lower third of the oven and heat the oven to 325°F. Trim away any skin and external fat to a thickness of about 1/4 inch. Set the ham fat side up and score the fat 1/4 inch deep with diagonal slices every 2 inches so that it forms a cross-hatched diamond pattern.

Set the ham in a sturdy roasting pan or a baking dish. It should fit fairly snugly with only a couple of inches of space on any side. Add 1 cup of the pomegranate juice, plus enough water to reach a 1/4-inch depth. Bake, adding water as needed to maintain 1/4 inch of liquid in the pan, until an instant-read thermometer inserted into the center of the ham registers 105° to 110°F, 1-3/4 to 2-1/4 hours (it should take about 15 minutes per pound).

While ham is baking, gently warm 1/4 cup of the cherry preserves in a small saucepan set over medium-low heat. Stir in the mustard and brown sugar to combine.

Brush with the glaze:

Remove the ham from the oven and raise the temperature to 425°F. Add more water to the pan so the liquid is about 1/2 inch deep. Using a large spoon or pastry brush, smear the glaze generously over the top of the ham. Return the pan to the oven (even if it hasn't reached 425°F yet) and bake until the glaze on the ham bubbles and begins to darken, 10 to 15 min; the ham should have an internal temperature of 120° to 125°F.

Remove the ham from the oven and transfer to a carving board or large platter. Tent loosely with foil and let rest for 20 to 30 minutes while you make the pan sauce. During this period, the ham's internal temperature should rise to 130° to 140°F.

Make the sauce:

Pour the pan juices into a gravy separator or a 4-cup Pyrex measuring cup. Let sit for 10 to 15 minutes to allow any fat to rise and then pour or spoon off the fat and discard (some hams don't exude much fat).

In a 2-qt. saucepan, combine the kirschwasser, dried cherries, and the remaining 1/4 cup pomegranate juice. Bring to a boil, cover, and simmer for 5 minutes. Add the pan juices and the remaining 1/4 cup cherry preserves. Taste the sauce, and if the flavor isn't as intense as you'd like, continue to boil to concentrate the flavors as desired.

Stir in about half the cornstarch mixture (called a slurry), and whisk until the sauce thickens slightly, about 15 seconds. Add more of the slurry for a thicker sauce. Set aside and keep warm while the ham rests.

Carve the ham, arrange on a platter, and serve with the sauce alongside. 

Short Rib and Dried Porcini Lasagne

This company-worthy lasagne features beef short ribs that are slow-cooked in a hearty tomato sauce until meltingly tender. Béchamel sauce adds creaminess, and porcini mushrooms contribute an earthy note.

• 3/4 oz. (1 cup) dried porcini mushrooms 
• 2 lb. beef short ribs 
• Kosher salt and freshly ground black pepper
• 2-1/2Tbs. extra-virgin olive oil  
• 1 small yellow onion, finely chopped 
• 1 small carrot, finely chopped 
• 1 small celery stalk, finely chopped 
• 1 Tbs. tomato paste 
• 1 bay leaf, preferably fresh
• 1/2 cup dry red wine  
• 1-1/2 cups canned crushed tomatoes 
• 3 Tbs. unsalted butter 
• 3 Tbs. all-purpose flour
• 2 cups whole milk  
• 3/4 cup finely grated Parmigiano-Reggiano (about 1-1/2 oz.); more for serving 
• 1 recipe Fresh Pasta for Lasagne 

Soak the mushrooms

 In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Drain, reserving 1 cup of the soaking liquid. Coarsely chop the mushrooms and set aside in a bowl.

Braise the ribs

Season the short ribs all over with 1 tsp. salt and 1/4 tsp. pepper. In a 7- to 8-quart Dutch oven, heat 1-1/2 Tbs. of the oil over medium high heat until shimmering. Add the short ribs, in batches if necessary, and brown all over, 2 to 3 minutes per side. Transfer to a plate. Pour off and discard all but a thin layer of fat.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the pan. Add the onion, carrot, celery, and a pinch of salt and cook until the vegetables are tender, 4 to 5 minutes. Add the tomato paste and bay leaf and cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the red wine and simmer, stirring and scraping up any browned bits with a wooden spoon, until almost evaporated, 2 to 3 minutes. Add the reserved mushroom liquid and the tomatoes and bring to a simmer. Add the short ribs and any accumulated juices and the porcini; cover, reduce the heat to maintain a gentle simmer, and cook, turning the ribs every 40 minutes, until the meat is fall-off-the-bone tender, 2-1/2 to 3 hours. 

Put the ribs on a plate to cool. Pour the sauce into a heatproof bowl and discard the bay leaf. When the fat rises to the surface, skim it off and discard. Season to taste with salt and pepper. When the meat is cool enough to handle, remove and discard the bones and any fat or cartilage from the meat. Shred the meat and set aside in a medium bowl. 

Make a béchamel sauce

Melt the butter in a 3-quart saucepan over medium heat. Stir in the flour with a wooden spoon and cook until golden, about 2 minutes. Gradually whisk in the milk and cook at a gentle simmer, stirring often, until the mixture thickens, about 10 minutes. Season with 1 tsp. salt. Mix the béchamel sauce into the short rib sauce.

Assemble and bake the lasagne

Position a rack in the center of the oven and heat the oven to 350°F. 

Spread 3/4 cup of the sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 3/4 cup of the sauce evenly over the noodles. Add 1/2 cup of the shredded meat in an even layer and then sprinkle with 2 Tbs. of the Parmigiano. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 layers of sauce and meat and 5 layers of pasta—at this point, you should have used all the meat but still have about 3/4 cup of sauce and 1/4 cup of Parmigiano left. Spread the remaining sauce evenly over the top and then sprinkle with the remaining Parmigiano.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. Serve sprinkled with additional Parmigiano, if you like. 

Baked Ham with Maple-Tea-Cardamom Glaze & Pan Sauce

• 1 half-ham, preferably bone-in (7 to 9 lb.)
• 1 cup brewed tea (something basic like Lipton is fine)
• 1 cup apple cider
• 1/2 cup pure maple syrup
• 1/4 cup packed light brown sugar
• 1/4 tsp. ground cardamom
• 2 Tbs. cider vinegar
• 1 Tbs. cornstarch mixed with 3 Tbs. water

Bake the ham

Position a rack in the lower third of the oven and heat the oven to 325°F. Trim away any skin and external fat to a thickness of about 1/4 inch. Set the ham fat side up and score the fat 1/4 inch deep with diagonal slices every 2 inches so that it forms a cross-hatched diamond pattern.

In a medium bowl, combine the tea, cider and 1/4 cup of the maple syrup. Set the ham in a sturdy roasting pan or a baking dish. It should fit fairly snugly with only a couple of inches of space on any side. Add the tea-cider mixture, plus enough water to reach a 1/4-inch depth. Bake, adding water as needed to maintain 1/4 inch of liquid in the pan, until an instant-read thermometer inserted into the center of the ham registers 105° to 110°F, 1-3/4 to 2-1/4 hours (it should take about 15 minutes per pound).

Glaze the ham:

In a small bowl, mix 2 Tbs. of the maple syrup with the brown sugar and cardamom to make a thick, wet paste. Remove the ham from the oven and raise the temperature to 425°F. Add more water to the pan so the liquid is about 1/2 inch deep. Using a spatula or your fingers, smear the maple-brown sugar mixture generously over the top of the ham. Return the pan to the oven (even if it hasn't reached 425°F yet) and bake until the glaze on the ham bubbles and begins to darken, 10 to 15 min; the ham should have an internal temperature of 120° to 125°F.

Remove the ham from the oven and transfer to a carving board or large platter. Tent loosely with foil and let rest for 20 to 30 minutes while you make the pan sauce. During this period, the ham's internal temperature should rise to 130° to 140°F.

Make the sauce:

Pour the pan juices into a gravy separator or a 4-cup Pyrex measuring cup. Let sit for 10 to 15 minutes to allow any fat to rise and then pour or spoon off the fat and discard (some hams don't exude much fat).

Pour the pan juices into a 2-qt. saucepan, whisk in the remaining 2 Tbs. maple syrup and the vinegar, and bring to a boil. Taste the sauce, and if the flavor isn't as intense as you'd like, continue to boil to concentrate the flavors as desired.

Stir in about half the cornstarch mixture (called a slurry), and whisk until the sauce thickens slightly, about 15 seconds. Add more of the slurry for a thicker sauce. Set aside and keep warm while the ham rests.

Plum-Glazed Duck Breasts

The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or currant preserves make good substitutes.

• 2 boneless, skin-on duck breast halves (about 1 lb. each)
• Kosher salt and freshly ground black pepper
• 1/2 cup plum preserves  
• 1 Tbs. reduced-sodium soy sauce 
• 1/4 tsp. Chinese five-spice powder
• Pinch crushed red pepper flakes  
• 3 scallions, thinly sliced 

Position a rack in the center of the oven and heat the oven to 425°F. Trim any excess skin and fat from the duck and score the remaining skin and fat underneath in a 1-inch diamond pattern, taking care not to cut the flesh. Pat the duck dry and season generously with salt and pepper.

Heat a 12-inch heavy-duty skillet over medium-high heat. Put the duck in the skillet skin side down, reduce the heat to medium low, and render the fat until only a thin, crisp layer of skin remains, about 8 minutes.

Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes.

Turn the duck over, carefully spoon off most of the fat from the skillet, and brush the preserves mixture over the breasts.

Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast registers 135°F for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Meanwhile, tilt the skillet and spoon off as much fat from the pan juice as possible. Slice the duck diagonally into 1/4-inch slices. Arrange on plates and spoon the pan juice over. Sprinkle with the scallions and serve. 

Roasted Ducks with Tangerine-Hoisin Glaze

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

For the ducks

• 4 medium cloves garlic, minced
• 4 tsp. finely grated tangerine zest
• 2-1/2 tsp. coriander seed
• 2-1/2 tsp. five-spice powder
• Kosher salt and freshly ground white pepper
• 2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded

For the glaze

• 3 Tbs. hoisin sauce
• 2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec
• 1 Tbs. honey
• 1 Tbs. fresh tangerine juice
• 1 tsp. Asian sesame oil

Season the ducks

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.

Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours.

Roast the ducks

Position a rack in the center of the oven and heat the oven to 325°F. Let the ducks sit at room temperature as the oven heats. Arrange the ducks breast down on two small V-racks in a large roasting pan and roast for 1-1/4 hours. Remove the pan from the oven and spoon or pour off most of the fat from the roasting pan—use a turkey baster if you have one. Flip the ducks, using sturdy tongs inserted in the cavities, and pierce the skin again all over with a knife. Continue roasting the ducks until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted in the thickest part of the thigh near the joint reads 175°F, 45 to 60 minutes more.

Glaze the ducks

Remove the ducks from the oven, and increase the oven temperature to 500°F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven. Paint again after 5 minutes and continue roasting until mahogany-color, 3 to 5 minutes more.

Let the ducks rest for 5 to 10 minutes before carving.

Turkey Roulade with Apple-Cider Gravy

This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
• 2 1/2 to 2 3/4 cups low-sodium chicken broth
• 5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
• 1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
• 1 cup apple cider
• 2 large cloves garlic, minced (about 2 teaspoons)
• 1/2 cup unsweetened dried cranberries
• 1/3 cup chopped pecans
• 3 tablespoons cider vinegar
• 2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
• 2 tablespoons canola oil
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• Kitchen twine

Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.

Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F. 

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. 

Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. 

Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.

Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.

Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. 

Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.