Poultry

Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste: The bones add savor to the beans, the meat goes into the soup, and the crisped skin makes a delectable garnish. Flambéing the Armagnac before adding it to the pot takes the edge off the alcohol while leaving behind the deep flavor of the barrel.

In French bistros, confit duck legs are traditionally served with a very simple, sharply dressed frisée salad. This version of the light meal gilds the lily by switching out frisée for peppery watercress and adding juicy navel oranges and nuggets of toasted walnuts.

For this gratin recipe, food editor Paul Grimes drew inspiration from the Alsace region of France, where it is common to pair preserved meats with sauerkraut.

This rustic, one-dish meal incorporates ingredients that southwestern France is known for: prunes, Armagnac, leeks, potatoes, and mushrooms. The ragout's combination of sweet, salty, and earthy acts as a complex backdrop for the duck.

This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced parsley and garlic, so the dish really runs the gamut from deeply meaty to fresh and vibrant.

Along with the pan juices, this stock flavors the gravy. Make and freeze it up to two weeks ahead.

This recipe has subtle Asian flavors that delicately perfume the turkey in a way that’s beautifully compatible with the rest of the Thanksgiving meal.

A bacon-herb butter goes under the skin before roasting, which infuses the turkey with flavor. Be sure to get started at least one day ahead.

Smoked salt and paprika give this turkey a smoky southwestern flavor that pairs very nicely with the spicy-sweet gravy. Look for Halen Môn oak-smoked sea salt at specialty foods stores and surfasonline.com.

Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.

A globe's worth of influences go into this tender quail, but the result is a very subtle dish with a classic French balance.

To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.

Chopping by hand or using a meat grinder will preserve the homemade, chunky texture of this traditional chopped liver.

Though they're quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature

Since emigrating from Vietnam in the 1970s, Kia Dickinson has been generously sharing her incredible recipes with everyone she meets, including food editor Ian Knauer. This colorful mix of moist poached chicken, cabbage, carrots, and fresh herbs tossed with a wild, tongue-searing dressing is the quintessential summer salad—cool, colorful, and very fresh. When preparing this recipe, Dickinson uses the leftover poaching liquid to make rice.

If you have trouble getting the chicken mixture to roll into balls, chill it for up to 30 minutes or add another 1/4 cup of crumbs.

Cherries, a good source of cancer-fighting antioxidants, add a surprising fruity flavor to this chunky classic from Conlan. Bonus: Walnuts provide healthy fats.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

Cremini mushrooms give added meaty depth to flavorful (yet inexpensive) chicken thighs in a rustic but light ragù.