| Recipe | Source |
|---|---|
| Duck Leg Confit with Pommes Sarladaises | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Foie Gras and Hazelnut Ganache | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Pressure-Cooked Tarbais Beans | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Sous Vide Pigeon Offal | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |