Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar.

Place 1 teaspoon peppercorns and 1 bay leaf in cavity of each duck.

Into each jar place: 1 bay leaf, 1 teaspoon mustard seeds, 1 clove, 1 dried chili pepper, 1 teaspoon black peppercorns, 1 clove garlic and salt to taste.

So try this recipe from Bruce Mattel at the Culinary Institute of America: Combine 1 cup red wine, 2 tablespoons red wine vinegar, 3 tablespoons sliced shallots, 1/4 teaspoon crushed peppercorns, and 1/2 teaspoon salt.

Use a combination of 1 tablespoon coriander seeds, 1 teaspoon black peppercorns, 1 tablespoon garlic and 1 tablespoon fresh ginger, all minced or coarsely ground together; moisten with a little soy sauce.

WILD MUSHROOM BROTH 1 ounce dried cepes, porcini or other wild mushrooms 2 pounds white mushrooms 1/2 pound shiitake mushrooms 1 sprig fresh thyme 1/2 teaspoon black peppercorns 3 quarts cold water.

Pears in Spiced Red Wine 4 pears, preferably Bartlett, about 1 3/4 pounds 2 cups dry red wine 1 cup water 1/2 cup sugar 1 bay leaf 1/4 teaspoon peppercorns 6 whole allspice 6 whole cloves 1 2-inch length cinnamon stick.

Rich Fowl Glaze 4 turkey wings, halved at the joint 5 pounds chicken wings and legs 3 yellow onions, skin intact, quartered 2 carrots, peeled and coarsely chopped 2 ribs celery, coarsely chopped 1 teaspoon black peppercorns 1 small bay leaf 5 quarts plus 2 cups water.

Roasted-Lemon-and-Garlic Steaming Liquid 2 small heads garlic, smashed 2 lemons, cut across into 1/8-inch slices 2 tablespoons olive oil 1 bay leaf 1/2 teaspoon black peppercorns 3 cups water.

Giancarlo Quadalti's Capon Broth 1 large onion, sliced in half 1/2 9- to 10-pound capon 2 stalks celery 2 tomatoes, halved and seeded 1 carrot 3 sprigs parsley 2 bay leaves 1 teaspoon black peppercorns 1 teaspoon coarse sea salt.