Recipes 12 Stunning Recipes from Chef Angie Mar By Food & Wine Editors Published on June 15, 2021 Share Tweet Pin Email Trending Videos Photo: Christopher Testani 2017 F&W Best New Chef Angie Mar is known for her show-stopping, decadent style of cooking. In celebration of her new NYC restaurant, Les Trois Chevaux, we've rounded up our favorite recipes of hers, including juniper-rubbed roast duck, dry-aged rib eyes with burgundy-truffle sauce, and prime rib with sour cherry conserva. There's plenty of meat, of course, but you'll also find recipes like tartiflette (pair it with a dry, powerful Chablis and you've got a seriously elegant snack meal) and a flambéed candied chestnut cake to round things out for dessert. Keep reading to find out how to make them all. 01 of 12 Smoked Duck Breasts with Apple-Brandy Caramel William Hereford The duck-fat caramel will be perfectly thick and sweet by the time the apples are tender, providing a rich sauce that pairs perfectly with smoky duck breast. Get the Recipe 02 of 12 Tartiflette Victor Protasio Fromager D'Affinois is an incredibly creamy yet mild, buttery, and sweet cheese, similar to a blend of Tomme and triple-crème Brie. Here, it's melted over tender, soft potatoes and jammy caramelized onions; a glug of dry white wine helps to cut the richness and highlight the sweet flavor of the d'Affinois. Get the Recipe 03 of 12 Juniper-Rubbed Roast Duck with Cherry Jus Christopher Testani Mar models her roast duck on the one her father made every Christmas. After a prolonged salt cure, he'd cold-smoke it so the fat picked up the whiff of sweet smoke. Then he'd slow-roast the bird until it resembled the crisp-skinned, mahogany-hued ducks that hang in the windows in Chinatown. Mar serves hers with a rich sauce of reduced duck broth and tart cherries as a nod to the cherry trees in the Pacific Northwest where she grew up. Get the Recipe 04 of 12 Buttermilk Biscuits and Pat LaFrieda's Sausage Gravy William Hereford Dry white wine helps cut through the richness in the gravy, bringing a balanced acidity to this hearty dish. Homemade sausage is well-seasoned and not overly sweet, so choose a savory or spicy blend if you're substituting store-bought sausage. Get the Recipe 05 of 12 Prime Rib with Sour Cherry Conserva, Truffle and Chocolate Bobby Fisher For this enormous, decadent and completely fabulous dry-aged beef rib roast, Mar's trick is to take the meat out of the oven for 30 minutes during its overall cooking time, which creates evenly cooked and perfectly juicy meat throughout the roast. Get the Recipe 06 of 12 The Belmont Victor Protasio To replicate the flavor of smoked Galliano, which chef Angie Mar created and used at The Beatrice Inn, this version of the cocktail uses smoky Islay Scotch. Get the Recipe 07 of 12 Savory Plum Tarts with Arugula Salad Abby Hocking / Food & Wine Mar uses flavorful beef suet in the flaky crust for this plum tart. It is both savory and sweet, and makes an elegant and delicious summer dinner with wine. Get the Recipe 08 of 12 Garlicky Haricots Verts with Hazelnuts Victor Protasio Fresh haricots verts are quickly cooked in beef fat just until they're crisp-tender, giving them some deeply savory flavor without overcooking them. The acidic lemon juice and licorice-y tarragon add just enough bright, light flavor to this rich side dish. Get the Recipe 09 of 12 Hunter's Stew with Duck Legs and Cannellini Beans William Hereford Bowls of this hearty stew, filled with cannellini beans, gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, substitute chicken stock and legs, or make your own duck stock by following this recipe. Get the Recipe 10 of 12 Dry-Aged Rib Eyes with Burgundy-Truffle Sauce William Hereford The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time. Get the Recipe 11 of 12 Duck Liver Pâté with Blackberry Conserva William Hereford The tartness and texture of the blackberry conserva is a nice contrast to the rich, silky pâté. Spoon leftover blackberry conserva on pancakes, waffles, or ice cream. Get the Recipe 12 of 12 Flambéed Candied Chestnut Cake William Hereford This rich cake is delicious served with a dollop of crème fraîche or, as they served it at The Beatrice Inn in New York City, with a scoop of white truffle ice cream and even more shaved white truffles. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit