Farm raised duck breast is as meaty and delicious as a good steak. This recipe from Table 10 has you roast the duck breast with apples and cinnamon and then glaze it with dark beer. This recipe calls for Abita Turbo Dog which is a local brew in New Orleans, but any stout, bitter beer will do. Sweet spices pair well with the duck and when used in moderation, star anise, nutmeg and cloves are good additions.
This pork loin is simple and impressive. The silky sauce and plumped dried fruit really enhance the flavor of the pork. This dish works well as a family weeknight dinner or as a celebratory holiday meal.
This rich yet simple chocolate cake gets a little kick from a touch of smoked Spanish paprika and espelette. Espelette is a smoky chile powder from France. If you don't have any of this in your cabinet, an equal amount of cayenne pepper will work just fine. This was created by the pastry chef at E2 Emeril's Eatery in Charlotte, N.C.