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!

James Beard Project: Week 3

Here is the menu of nightly specials for the James Beard Project, Week 3:

Monday, Nov, 16 — Linguine with Tomato Shrimp Sauce (Beard on Pasta, p. 98)

Tuesday, Nov. 17 — Filet of Sole with Scallops Mornay (James Beard’s Fish Cookery, p. 201)

Wednesday, Nov. 18 — Chicken Kiev (James Beard’s Theory and Practice of Good Cooking, p. 203)

Thursday, Nov. 19 — Sautéed Calves’ Liver with Shallots and Madeira (The New James Beard, p. 451)

Friday, Nov. 20 — Viennese Goulash with Pappardelle Pasta (James Beard’s Theory and Practice of Good Cooking, p. 141)

Saturday, Nov. 21 — Braised Lamb Shanks with Tomatoes and Sausage (The New James Beard, p. 414-415)

Also — watch for a surprise James Beard dessert!