TakePart Tastemakers


Looking for new ways to brighten up your traditional holiday meals? TakePart Tastemakers sent Chef Ian Knauer out to some of the best local, sustainable, and organic food shops in Los Angeles and challenged him to come up some new takes on old favorites. You can download all of the recipes below. And be sure to check out the entire TakePart Tastemakers video series to see Ian's step-by-step instructions. We've put the first video right here for you to watch.

Download the Recipes

Crispy Beer-Roasted Duck


1 (6-lb) duck
1 small orange, quartered
5 or 6 thyme sprigs
2 rosemary sprigs
1 sage sprig
2 cups boiling Smoked IPA
1 tablespoon kosher salt
1 teaspoon black pepper


Put oven rack in middle position and preheat oven to 425°F.

If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Season cavity with salt and pepper, then fill cavity with orange, thyme, rosemary, and sage. Tie legs together with kitchen string. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour hot beer over duck (to tighten skin). Pour out any beer from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.

Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2¼ hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving.