Chef Todd Special this week: Bourbon Street Duck

Feeling a need to jazz up your week a bit? What better way than with a taste of New Orleans? Chef Todd has it in this week’s Chef Todd Special: Bourbon Street Duck in a Bourbon-Caramel Sauce with Praline Nut Clusters, served with a Sweet Potato Flan and some tempura veggies alongside. This dish should also be good for what ails you if you’re suffering from post-Kentucky Derby letdown, as a lot of its flavoring comes from a bottle of Old Grand-Dad. Who needs mint juleps when you’ve got roasted duck sauced with pecans, almonds, hazelnuts, bourbon and sugar? Try this dish and see what kind of sweet music it plays on your tastebuds.

Behind the Dish: Roast Duck with Peaches and Bourbon

James Beard’s Roast Duck with Peaches and Bourbon is definitely not an everyday kind of dish. For each serving, we’re roasting up a half duck, nice and crispy, and glazing it with a sauce made of brown sugar, a splash of Madeira, bourbon and peach halves. We’re enhancing that basic recipe with a touch of apricot preserves and ginger. The duck is served with an accompaniment of long grain and wild rice and root vegetables. Get ready for a unique and flavorful experience!

The James Beard Project: Week 5

Our apologies for the skimpy blogging on the Beard dishes this past week. We’ve had some assistance getting those posts to you regularly, and last week our assistance got sick. However, recovery is in process, so we look forward to being able to bring you regular “Behind the Dish” posts this week as usual.

For now, here’s the delicious lineup of dishes we have planned for Week 5 of the James Beard Project:

Monday, Nov. 30 — Old-Fashioned Chicken Fricassee with Shell Pasta (Beard on Pasta, p. 108)

Tuesday, Dec. 1 — Corn and Shrimp Chowder with Tomatoes (James Beard Celebration, p. 115)

Wednesday, Dec. 2 — Filet of Sole Casanova (James Beard’s Fish Cookery, p. 194)

Thursday, Dec. 3 — Navarin (French Lamb Ragôut) (The New James Beard, p. 395)

Friday, Dec. 4 — Le Plaisir’s Truffled Pasta (James Beard Celebration, p. 140)

Saturday, Dec. 5 — Roast Duck with Peaches and Bourbon (James Beard’s Theory and Practice of Good Cooking, p. 84)

So, when you stare into your fridge this week at that turkey carcass, and the prospect of more turkey sandwiches, turkey soup, turkey casserole, or turkey whatever just isn’t doing it for you, join us for more of the best of James Beard. We guarantee: no turkey on our menu!