Careme Recipes

Ingredients

• Whole duck, 5–6 lb each (plan on 2 ducks for 6 people) 2 ducks
• Kosher salt & black pepper to season
• Baking powder (for extra-crispy skin, optional) 2 tsp
• Fresh thyme or rosemary (optional) 2–3 sprigs per duck
• Large Fuji apples 2 apples $1.99/lb
• Large Bartlett pears 2 pears $1.99/lb (sale)
• Simple Truth Organic Garlic Bulbs (3 ct) 1 bulb (6–8 cloves used) $2.79
• Organic Jumbo Yellow Onion 1 large, sliced $2.19/lb
• Apple cider (non-alcoholic) 3 cups total (2 cups for glaze, 1 cup for pan sauce)
• Dijon mustard 1 tbsp (optional)
• Unsalted butter 4 tbsp, divided
• Olive oil 2–3 tbsp
• Organic Russet Potatoes 3 lb, cut into 1½-inch chunks $1.79/lb
• Fresh Brussels sprouts 2 lb, halved $3.99/lb
• Simple Truth Organic Garlic Bulbs 4 more cloves, sliced $2.79

Instructions

1. Prep the ducks: Pat ducks very dry with paper towels. Use a sharp knife to lightly score the skin in a crosshatch pattern (don’t pierce meat). Prick fatty areas (legs) with a skewer to help render fat.
2. Season: Mix 2 tsp kosher salt with 2 tsp baking powder (optional but helps crisp). Rub all over ducks; add black pepper. Tuck in thyme/rosemary if using. Let sit at room temp 30 minutes while you prep sides.
3. Start the glaze: In a saucepan, combine 2 cups apple cider, 1 chopped apple, 1 chopped pear, half the sliced onion, and 2 smashed garlic cloves. Simmer over medium until reduced to a glossy syrup that coats a spoon (20–25 minutes). Strain and whisk in 1 tbsp butter and optional Dijon. Set aside.
4. Roast setup: Heat oven to 425°F. Set ducks breast-side up on a rack over a rimmed sheet (line pan with foil for easy cleanup). Scatter remaining onion and 2 smashed garlic cloves in the pan to perfume the drippings.
5. Initial roast: Roast ducks 20 minutes at 425°F to start rendering and crisping.
6. Lower heat and add potatoes: Reduce oven to 350°F. Toss potato chunks with 2 tbsp duck fat from the pan (or olive oil if needed), salt, and pepper. Spread on a second sheet pan. Return both pans to oven. Roast 30 minutes.
7. Start Brussels sprouts: Toss sprouts with 1–2 tbsp olive oil, sliced garlic, salt, and pepper. After potatoes have roasted 30 minutes, stir them; place sprouts on a third rack or next to potatoes. Roast potatoes and sprouts another 25–30 minutes until browned and tender.
8. Glaze the ducks: Brush ducks with cider glaze for the final 10–15 minutes of roasting, repeating 2–3 times for a lacquered finish. Ducks are done when thigh hits 165°F and juices run clear; total duck time ~1 hr 30–45 min depending on size.
9. Rest and make pan sauce: Transfer ducks to a board, tent loosely with foil 15 minutes. Pour off excess fat (reserve for future roasting!). Place roasting pan on stove over medium heat; add 1 cup cider, scraping up browned bits. Reduce by half; whisk in 1 tbsp butter. Season to taste.
10. Carve and serve: Carve ducks. Toss potatoes with a spoonful of warm duck fat and flaky salt. Serve with roasted sprouts and drizzle of pan sauce; pass extra glaze at the table.

Ingredients

• Fresh Wild Mussels (sustainably sourced) 1.5 lb $5.99/lb (sale)
• Live Manila Clams (sustainably sourced) 1.5 lb $6.99/lb (sale)
• Organic Leeks 2 leeks, white & light green parts thinly sliced $5.49/lb
• Simple Truth Organic Garlic Bulbs 6 cloves, thinly sliced $2.79
• Organic Jumbo Yellow Onion 1 small, diced $2.19/lb
• Large Fuji apple 1, small dice $1.99/lb
• Apple cider (non-alcoholic) 2 cups
• Dry white wine (optional) 1/2 cup
• Unsalted butter 3 tbsp
• Olive oil 1 tbsp
• Red pepper flakes (optional) pinch
• Simple Truth Organic Baby Dill 2 tbsp, chopped (for garnish) $2.79
• Crusty bread, for serving 6–8 slices

Instructions

1. Prep shellfish: Scrub mussels and clams under cold water; debeard mussels. Discard any with cracked shells or that stay open when tapped.
2. Sauté aromatics: In a large Dutch oven over medium heat, add olive oil and 2 tbsp butter. Cook leeks and onion with a pinch of salt until soft (5–6 minutes). Stir in garlic and a pinch of red pepper flakes; cook 30 seconds.
3. Build broth: Add apple dice; cook 1 minute. Pour in apple cider and optional white wine; bring to a lively simmer. Taste and season with salt and pepper.
4. Steam: Add mussels and clams, cover, and cook over medium-high 5–7 minutes, shaking the pot once or twice, until shells open. Discard any that do not open.
5. Finish: Off heat, swirl in remaining 1 tbsp butter. Sprinkle with chopped dill.
6. Serve: Ladle shellfish and broth into warm bowls. Grill or toast bread and serve for dunking.

Ingredients

• Organic Red Cabbage 2.5 lb (about 1 medium), cored and thinly sliced $2.49/lb
• Large Fuji apples 2, sliced $1.99/lb
• Kroger Fully Cooked Boneless Half Ham 1 lb, cut in 1/2-inch cubes $3.99/lb (sale)
• Organic Yellow Onion 1 large, thinly sliced $2.49/lb
• Apple cider vinegar 1/3 cup
• Brown sugar (or maple syrup) 3–4 tbsp, to taste
• Caraway seeds (optional) 1 tsp, lightly crushed
• Unsalted butter 2 tbsp
• Salt & black pepper to taste

Instructions

1. Prep produce: Slice cabbage, apples, and onion. Cube ham.
2. Load slow cooker: Add cabbage, onion, apples, ham, caraway (if using), a big pinch of salt, and several grinds of pepper. Dot with butter. Drizzle vinegar and sprinkle brown sugar over the top.
3. Cook: Cover and cook on High 3–4 hours or Low 6–7 hours, until cabbage is silky-tender.
4. Finish: Stir well and taste. Adjust with a pinch more sugar for sweetness or vinegar for brightness, plus salt and pepper as needed.
5. Hold & serve: Keep on Warm for up to 2 hours. Great next day, too—flavors meld even more.