Name: Mahogany Duck
Ingredients: two 4 1/2- to 4 3/4-pound ducks, rinsed, patted dry, excess fat removed from the cavities, and trussed; 1/4 cup Scotch; 3 tablespoons shredded peeled fresh gingerroot; 1 1/2 teaspoons minced garlic; 2 tablespoons julienne orange zest; 1 teaspoon coriander seeds, crushed; 1 teaspoon black peppercorns, crushed; 3/4 cup soy sauce; 2 tablespoon honey; 2 tablespoons firmly packed dark brown sugar; 2 slices of bread; 2 scallions; 2 parsley sprigs; three 12-ounce cans beer; 1 3/4 cups brown stock or beef broth; 2 teaspoons arrowroot dissolved in 3 tablespoons cold water; kumquats for garnish if desired

Recipe notes

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

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Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.