RECIPES

 
 
Duck Cracklings (or Quacklings)
Meat, Duck, Snacks Our American Cuisine Meat, Duck, Snacks Our American Cuisine

Duck Cracklings (or Quacklings)

In a waddling line no longer, ducks have got snacks built right in: Quack, Quack, Crunch! Just like how bacon gains its particularly popular crisp from a happy hog’s bulging belly, ducks keep warm on the water and in the winter with plenty of fat under their thick skin. When the farmer comes a loppin’, and you get to choppin’, respect the bird, and make it better than bacon.

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Fried Squash Blossoms
Vegetarian, Eggs Our American Cuisine Vegetarian, Eggs Our American Cuisine

Fried Squash Blossoms

Perfumed with the essence of summer squash, these fritters find comfort in our favorite bubble bath. Just add a soft powdering of flour and a light dip in egg, and little more is needed to make these blossoms golden beyond compare.

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Duck Fat-fried Maitake Mushroom with Thyme, Honey, and Balsamic Vinegar
Meat, Duck Our American Cuisine Meat, Duck Our American Cuisine

Duck Fat-fried Maitake Mushroom with Thyme, Honey, and Balsamic Vinegar

As I walk through the forest where I trample unseen, I spot a few mallards and kill them clean. But that’s not enough for more than one, so I grab some shrooms and have some fun. Add a little thyme, honey, too, and then balsamic is all you need to make them coo. So, snap on the stove, and open the fridge because no one will leave even a single smidge.

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Tonkatsu
Meat, Pork Our American Cuisine Meat, Pork Our American Cuisine

Tonkatsu

Tonkatsu pairs plump pork with crispy panko to deliver a bond of deliciousness.

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