Thanksgiving is a time for gathering with loved ones, sharing gratitude, and indulging in delicious food. From an elegant main to savory sides and a buzzworthy beverage, the recipes that follow—all courtesy of talented local chefs—are perfect for an elevated, intimate feast.

Sichuan Roasted Duck

Submitted by Jeana Marie Pecha, Owner & Chef at Omakase Por Favor, 640 Twelve Bridges Drive, Suite 100, Lincoln, 916-472-5503, omakaseporfavor.com

• 1 whole duck (about 4-5 lbs.)

FOR THE MARINADE

• 2 tbsp. soy sauce

• 1 tbsp. rice wine or dry sherry

• 1 tbsp. Sichuan peppercorns

• 1 tbsp. Chinese five-spice powder

• 1 tbsp. sugar

• 4 cloves garlic, minced

• 1 thumb-sized piece of ginger, minced

• 2 scallions, chopped

• 1 tsp. chili paste or chili sauce (adjust to taste)

FOR THE GLAZE

• 3 tbsp. honey

• 2 tbsp. soy sauce

• 1 tbsp. rice vinegar

• 1 tbsp. hoisin sauce

• 4 tbsp. crushed Sichuan peppercorn

FOR ROASTING

• 1 tbsp. vegetable oil

• 1 cup water (for roasting pan)

GARNISHES (OPTIONAL)

• Sliced scallions

• Fresh cilantro

• Chili paste or chili sauce

Rinse the duck under cold water, pat dry thoroughly with paper towels, and set aside.

In a bowl, mix soy sauce, rice wine, Sichuan peppercorns, Chinese five-spice powder, sugar, garlic, ginger, scallions, and chili paste. Rub the marinade all over the duck, inside and out. Make sure the duck is well-coated. Cover and refrigerate for at least 4 hours or overnight for best results. 

In a small saucepan, combine honey, soy sauce, rice vinegar, and hoisin sauce, and crushed peppercorn. Heat over low heat until the honey is fully dissolved, and the mixture is well combined. Set aside. 

Preheat oven to 375°F. Brush the duck with vegetable oil and place it on a rack set inside a roasting pan. Pour 1 cup of water into the bottom of the roasting pan to catch drips and keep the oven moist. Roast the duck for 45 minutes, then remove from the oven and brush with the prepared glaze. Return the duck to the oven and roast for an additional 30-45 minutes, or until the skin is crispy and golden brown. Baste with more glaze every 15 minutes after the initial 45 minutes. 

Once the duck is done, remove it from the oven, and let it rest for 15 minutes before carving. Garnish with sliced scallions and fresh cilantro, if desired. Serve with extra chili paste or chili sauce on the side for an additional kick. 

NOTE: For an even crispier skin, you can use a fan or convection oven setting if your oven has one. If you don’t have Sichuan peppercorns, simply substitute with a mix of black peppercorns and a pinch of citrus zest.

Potatoes Au Gratin 

Submitted by Ayrik McAllister, Sous Chef at Reds’ Bistro, 3645 Taylor Road, Loomis, 916-259-4362, redsinloomis.com

• 6 tbsp. butter

• 1 yellow onion, finely sliced

• 3 cloves garlic, minced

• 1 tsp. chili flakes

• Salt, to taste

• 1/4 cup flour

• 4 cups milk

• 1 sprig thyme

• 4 cloves 

• 1 bay leaf

• 8 golden potatoes, thinly sliced to ¼-inch (using either a mandolin or knife)

• 2 cups Gruyére cheese, grated

Preheat oven to 400°F and butter a 1-quart baking dish. 

In a large skillet over low heat, melt 1 tbsp. butter and sauté onions and garlic until translucent. Add chili flakes and salt. Add the remaining 5 tbsp. butter. Once melted, gradually whisk in the flour until toasted and fragrant. Slowly add milk, about ¼ cup at a time, whisking well after each addition. Add thyme, cloves, and bay leaf. Continue stirring constantly, until the mixture has thickened, about 3-5 minutes. Remove the bay leaf, thyme, and cloves. Slowly sprinkle in 1.5 cups of the Gruyère, whisking after each addition until smooth. Cook a minute more. Remove from heat; taste and add more salt if necessary.

Layer baking dish with potatoes and sauce until all potatoes are used, ending with a layer of sauce. Cover with foil and bake until fork tender, about 30 minutes. When ready to serve, cover with the remaining Gruyère; broil on high until golden brown and crispy.

NOTE: Cook the gratin the day before Thanksgiving. Doing so won’t only save you time, but it’ll give the flavors time to set. On the day of, take the gratin from the fridge, let it come to room temperature, and warm it in the oven. 

Boozy Autumn Elixir

Submitted by Laura Bruce, Mixologist at J.J. Pfister Distilling Co., 9819 Business Park Drive, Suite 3, Sacramento, 916-672-9662, jjpfister.com

• 15 oz. PacRails Rye Whiskey

• 10 oz. cranberry simple syrup (recipe follows)

• 7.5 oz. lemon juice

• 5 oz. strong chai tea, chilled

• 15 dashes Angostura bitters

Combine all ingredients in a pitcher. Garnish with fresh cranberries and lemon slices. To serve, pour 4 oz. over a large ice cube in a 10 oz. rocks glass. Serves 10.

Cranberry Simple Syrup

• 1 cup granulated sugar

• 1 cup water

• 1 cup fresh cranberries

Combine all ingredients in a medium saucepan. Simmer on low for 10-15 minutes until the cranberries have popped. Give it a good stir! Strain the cranberry solids using a fine mesh strainer and transfer the remaining simple syrup to a glass jar. NOTE: This can be stored at room temperature for one week or in the refrigerator for up to one month.

Creamy Bacon Green Beans 

Submitted by Taylor Rodriguez, Chef at The Kitchen at Helwig Winery, 11555 Shenandoah Road, Plymouth, 209-245-5200, helwigwinery.com/kitchen

•  6 strips bacon, sliced into ½-inch strips

•  1 shallot, sliced

• 4 tbsp. vegetable oil

• 8 oz. white button, cremini, or hen of the woods mushrooms, thinly sliced

• Salt & pepper, to taste

• Splash white wine (or chicken/vegetable broth)

• 1.5 cups heavy cream

• 1.5 lbs. green beans, ends trimmed

Cook bacon on medium-high heat until crispy. Drain fat and set bacon aside. 

Sauté shallots in 2 tbsp. vegetable oil on medium heat. Once the shallots start to soften, turn up the heat and add the mushrooms. Add a pinch of salt and cook the mushrooms until they start to soften. Deglaze the pan with a splash of white wine (any varietal will do) or chicken/vegetable broth. Scrape the bottom of the pan. Once the liquid reduces by half, add the cream. Turn the heat down to medium. Reduce the cream to desired thickness. Taste and season with more salt and pepper. 

As the cream is reducing, heat a frying pan to high. Add 2 tbsp. vegetable oil and toss in the green beans. Season with salt and pepper and hit with a splash of wine or broth to finish. 

Place the green beans in a dish and pour the gravy over. Sprinkle bacon on top.

Sausage & Herb Stuffing 

Submitted by Robert Ramirez, Chef at Sienna, 1480 Eureka Road, Roseville, 916-771-4700, siennarestaurants.com

• 8 oz. pork sausage 

• 3/4 cup celery, diced (about 2-3 stalks) 

• 2 small onions, diced   

• 1 cup butter 

• 3 apples (preferably Granny Smith), diced

• 2 cloves garlic, minced

• 1 1/4 cup chicken broth 

• 1 loaf (1 lb.) dried bread croutons 

• 3 tbsp. each sage, thyme, and parsley   

• 2 tbsp. paprika

    Preheat oven to 350°F and butter a 9x13-inch baking dish. 

In a large nonstick skillet, sauté the sausage, breaking it up with a wooden spoon as it cooks. Stir in celery, onions, butter, apples, and garlic. Sauté until tender, about 7 minutes. Add half of the broth, stirring and scraping the bottom of the skillet to release all the browned bits.

In a large bowl, mix the croutons, sage, thyme, and parsley together; add the sausage-apple mix, paprika, and other half of the broth. 

Spoon stuffing into the baking dish, cover with foil, and bake for 15 minutes. Remove foil and continue baking until browned on top, about 8 minutes.

NOTE: If you don’t have dried croutons, no problem. Simply leave diced bread out on your counter overnight to stale. The following day, preheat your oven to 375°F. Spread bread on a pan and bake until toasted, about 5-8 minutes.

Omakase Por Favor food photo by Ryan Christoph; chef photo by Jyo Bhamidipati ©stylereadersmedia. Reds’ Bistro food photo by Jacob Somers. J.J. Pfister drink photo by Laura Bruce. Helwig Winery photos by Jyo Bhamidipati ©stylereadersmedia. Sienna photos by Jyo Bhamidipati ©stylereadersmedia.