12 Stunning Recipes from Chef Angie Mar

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.

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.

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.

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.

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.

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.

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.

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.

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.

The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.

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.

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.