Menu No 4: Duck, Chili, Anise, Apple, Ginger, Lemon

The fourth in a series of small, adventurous books, each dedicated to a thoughtfully composed dinner menu that acknowledges seasonality, strives to reduce food waste, and respects a cook's interest in good food. Ten recipes comprise Menu No 4, setting the cook on a path to an intimate, practical meal which seems fully apt for late fall. Brian Voll, a self-taught cook who enjoys entertaining his friends at home, doesn't ask you to shop extravagantly—and he thoughtfully provides a grocery list. He also respects your time with plenty of make-ahead advice to reduce your labor the day your company visits. Menu No 4 provides recipes for: Applejack cocktail Harcha (a Moroccan pan-fried flatbread) Roasted butternut squash with sage yogurt Green salad with apples and herbes de Provence Chili-roasted duck breast with potatoes and preserved apples Ginger-poached pears with vanilla yogurt And there are a few smart follow-up ideas as well, in the unlikely case you have leftovers.