• Curried Chicken and Vegetable Soup (Mulligatawny)
• Curried Chicken Salad
• Curry-Spiced Grilled Chicken Legs with Raita (Madras Curry)
• Dijon-Rosemary Chicken Thighs with Maple-Glazed Pumpkin
  

  (2)
• Dry Marinades
  

  (1)
• Dry-Brined Chicken & Meyer Lemon-Roasted Vegetables
• Dry-Brined Roast Turkey
• Dry-Brined Turkey with Roasted Onions and Gravy
• Duck Breast with Peach and Mango Salsa
• Duck Breast with Pomegranate Glaze
  

  (1)
• Duck Breasts and Confit of Duck Legs
• Duck Breasts with Black Cherry Sauce
  

  (1)
• Duck Breasts with Port Finishing Sauce
• Duck Breasts with Roasted Figs and Balsamic Glaze
• Duck Cassoulet
• Duck Confit Taquitos
• Duck Confit with Braised Lentils
  

  (1)
• Duck with Lavender Honey (Canard au Miel de Lavande)
• Duck with Red Wine Sauce
• Duck with Tart Cherry-Port Sauce

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