Tired of cooking the same old winter dinners? KDHamptons snags recipes for three of my favorite Hamptons dishes to kick your culinary game up a gear, below:

Roast Long Island Duck Breast with Corn Succotash and Roasted Fingerlings from Almond: One Ocean Road, Bridgehampton, NY 11932, www.almondrestaurant.com; (631)537-5665

Ingredients:

6-8 oz. Long Island Duck Breasts
1 1/2 # Fingerling Potatoes (cut in half lengthwise)
2 sprigs rosemary
1 oz. butter
Kernels from 3 ears of corn
1 Red Bell pepper (small diced)
1 small red Onion (small diced)
1 Green Bell pepper (small diced)
1 cup fresh Lima Beans (shucked & blanched)
1 bunch tarragon (picked)

Season the duck with salt and pepper. In a wide sauté pan slowly render the duck on the skin side. Reserve the rendered fat from the pan. When the duck is rare, take it out of the pan and let it rest. Add the potato, reserved fat, and rosemary to the pan. Put the pan into a 400-degree oven. Toss every fifteen minutes.

Meanwhile, make the succotash: Put the butter, corn, peppers, red onion, lima beans in a sauté pan. When the vegetables are beginning to melt add the tarragon, salt and pepper. Put in a warm serving platter. When the potatoes are caramelized and soft put the duck breasts flesh side down on top of the potatoes. Turn the oven up to 500 degrees and cook for another five minutes.
Transfer the duck and potatoes to the platter with the succotash.

Salad of Endive, Clementines, Roquefort Cheese and Almonds [Serves 4] from Almond: One Ocean Road, Bridgehampton, NY 11932 www.almondrestaurant.com; (631)537-5665

Ingredients:

4 Endive [sliced thin]
2 Clementines (segmented)
1/2 cup toasted almonds (rough chopped)
1 cup crumbled Roquefort cheese
1 bunch chopped chives
walnut vinaigrette (recipe follows)
season with salt & black pepper

Walnut Vinaigrette

2 tablespoons red-wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1 tablespoon Dijon mustard
1 egg yolk
1 tablespoon Roquefort cheese
3 tablespoons vegetable oil
2 tablespoons walnut oil

Whisk together vinegar, pepper, mustard, pepper, sugar, yolk, and cheese in a bowl, then whisk in oils in a slow stream until emulsified. In a mixing bowl, gently toss the endive, clementine, and chives with the vinaigrette. Place on a chilled serving platter and garnish with the nuts and cheese.

PENNE ALLA VECCHIA BETTOLA (serves 6-8 people) from NICK & TONI’S: 136 North Main Street, East Hampton, NY 11937, www.nickandtonis.com; (631) 324-3550

Ingredients:

Two 28 oz cans Peeled Plum Tomatoes
1 Medium Spanish Onion, Diced
7 Cloves of Garlic
¼ Cup Extra Virgin Olive Oil
½ Tbsp Red chile flakes
1 ½ Tbsp Dried oregano
1 cup Vodka
SALT TO TASTE

2 Cups Heavy Cream
4 Tbsp Fresh Chopped Oregano
SET OVEN TO 375 DEGREES

DRAIN TOMATOES THROUGH A SIEVE AND CRUSH WITH HANDS INTO A OVEN PROOF 5 QT POT. IN A LARGE SUATE PAN SWEAT ONIONS AND GARLIC IN OIL TILL TRANSLUCENT OVER MED HEAT. ADD CHILI FLAKES & OREGANO. ADD VODKA AND LET REDUCE BY HALF.

POUR ONION MIXTURE OVER TOMATOES AND COVER WITH TIGHT LID & PLACE IN OVEN. COOK FOR 1.5 HOURS AT 375 DEGREES. TAKE OUT OF OVEN & LET SAUCE COOL FOR 15 MINUTES

IN A BLENDER PUREE SAUCE TILL A SMOOTH CONSISTANCY. TO SERVE, REHEAT 1 CUP SAUCE WITH A ½ CUP CREAM FOR EACH PERSON, SPRINKLE WITH FRESH CHOPPED OREGANO, SEASON WITH SALT AND SIMMER FOR 5 MINUTES. TOSS WITH COOKED PENNE PASTA & GRATED PARMESAN CHEESE.