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If you're not into Christmas ham, try this bird out for size.

We’re fans of ace chef and Food Republic co-founder Marcus Samuelsson’s new book, Marcus Off Duty. Filled with favorite recipes from his restaurants, as well as family, friends and chefs around the country, this cookbook has a little bit of everything.

Duck, with its rich dark meat and crackling skin, is really a celebration dish, something elegant for Christmas, New Year’s Eve or a birthday. Citrus juices help cut the richness of the meat; blood oranges have an almost floral taste, so if you can find them, use them. The miso, chile paste and soy give this duck an Asian feel. Think duck à l’orange without the usual suspects.

Reprinted with permission from Marcus Off Duty