Wild Duck

3 to 4 tablespoons Kikkoman soy sauce

1⁄2 cup Shiraz wine

Black and white pepper

Minced onion

Minced garlic

8 duck breast halves

2 tablespoons olive oil

1⁄2 onion, vertically sliced

1 jalapeño pepper, seeded and diced

Topping

3 ounces cream cheese

1 jalapeño pepper, seeded and diced

2 teaspoons fresh chopped rosemary

2 teaspoons fresh chopped oregano

2 teaspoons fresh chopped mint leaves

Combine soy sauce, wine, spices, onion and garlic. Add duck and marinate up to 24 hours in the refrigerator.

When ready to cook, heat olive oil in a skillet over medium heat. Add onion and jalapeño and cook for 1 to 2 minutes. Remove duck from marinade, put in hot oil and cook for about 3 minutes on each side.

Meanwhile, combine cream cheese, jalapeño and fresh herbs. Make a shallow slit in each breast and stuff with some of the topping, leaving a dollop on top of each breast. Put skillet in oven and cook about 5 minutes at 450 degrees. Serve immediately.

Note: You can also make this recipe using beef tenderloin medallions, pork tenderloin medallions or chicken breast medallions. (The duck breast halves weigh only 2 to 3 ounces each.)

Mushroom and Fennel Salad

1 large shallot, vertically sliced

2 tablespoons balsamic vinegar

8 ounces fresh mushrooms, sliced

1 fennel bulb, thinly sliced

Handful of rough-torn parsley

Zest of 1 lemon

Olive oil and balsamic vinegar

Curls of Parmesan cheese

Fennel fronds

Combine shallots and balsamic vinegar in a bowl and let marinate for 30 minutes.

In a serving bowl, layer mushrooms, fennel, parsley, lemon zest and marinated shallots. Drizzle with a little olive oil and balsamic vinegar and toss to combine. Garnish with shaved Parmesan curls and fennel fronds.

Portuguese Chicken with Chorizo and Shrimp

6 to 8 chicken thighs

Olive oil

1 pound chorizo sausage

1 bag fingerling potatoes, sliced

1 onion, diced

2 red bell peppers, diced

6 cloves garlic, minced

8 leaves of kale, torn

Smoked paprika

Parsley

Chives

1 pound shrimp, peeled (without tails)

Fry the chicken in olive oil. Add chorizo and cook until crumbly. Add potatoes and onions. Add peppers, kale and herbs. Place skillet in the oven and cook at 350 degrees for 25 minutes. The last 5 minutes of cooking time, add the shrimp.

Jerk Chicken

Ginger

Lemon zest

Nutmeg

Allspice

Garlic

Cilantro

Soy sauce

Lime juice

Salt and pepper

Rosemary

Habanero sauce

Chicken leg quarters

Combine all ingredients except chicken in a blender and pulse until mixture is the consistency of juice. Marinate leg quarters in mixture for at least 24 hours. Grill over medium heat for no less than 2 hours.