Name: Duck-Confit Rillettes
Ingredients: Confit made with 4 duck wings and 4 duck legs with thighs attached; 1/4 cup duck fat plus additional for sealing; Freshly ground black pepper

This refined French appetizer is traditionally made by pounding confit of pork, goose, or (in this case) duck into a silky paste. Here a mortar and pestle is replaced by a food processor and elbow grease by a light touch — rillettes are best easily spread but not quite smooth.

Recipe notes

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

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Grape Dumplings

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