For this Sunday I made olive oil-poached duck with spinach fondue, shiitake mushrooms ragout, and star anise vinaigrette in Michael Schlow It’s About Time on page 127. The duck was very quick to make only requiring about 8 minutes to cook and the fondue, ragout, and vinaigrette only taking a few minutes each. The duck

This Sunday’s post is duck two ways:  duck leg confit and grilled duck breast. The recipe for the grilled duck breast can be found in Suzanne Goin’s Sunday Suppers cookbook on page 271. The recipe called for coarsely ground juniper berries, so I got out my mortar and pestle — that my grandmother bought —