Video: Ducks in Cajun Gravy with Jean-Paul Bourgeois

Video: How to Make Wild Duck Curry

This is one of my favorite cold weather recipes for those hard-earned ducks sitting in your fridge or freezer. There are few better ways to complement rich, indulgent duck meat than with the aromatic spices and creamy texture of a classic Thai curry. I start by making a robust duck stock that infuses flavors from garlic, ginger, Thai basil, lemongrass, and other ingredients. Once the duck meat is shreddable, I pull it all off the bones and set it...

Video: How to Fry Fish

When frying any fish or seafood, fresh is always best. My rule of thumb is to eat as much of my fresh fish as possible before I store it and get it in the freezer. It's not that frozen fish is bad; not at all, your fish will just never taste as good as it does right out of the water. Of course, this is a debated topic these days with the rise of popularity in aging fish. I'll stand my ground here and say that when treated well, fresh fish is as...

Video: How to Make Tomato Sauce

This simple stewed tomato sauce recipe will be the foundation of so much of your cooking once you make it for the first time. Eat it simply with homemade pasta. Use it as a base for your venison chili or make it into tomato gravy that you braise a hind hog leg in. Bake it on catfish or use in in your favorite spaghetti and meatball recipe. It can also easily transform into a tomato soup or simmer with shrimp stock and corn cobs for a hearty...