Although many duck confit recipes will ask you to purchase several jars' worth of pricey duck fat, we're here to tell you the dirty little secret those recipes won't tell you: You don’t actually need ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

Prunes that have soaked in Armagnac for six months, minimum. The blood of a freshly killed hare. Nine pounds of fresh fava beans, husked and peeled. A 6-inch-thick bed of pine needles. One dish alone ...

You know, roast duck has always felt like one of those dishes you admire from a distance. What if I told you you could enjoy this delicious, indulgent dish at home? Excited? So, today I will share ...

The jalapeño popper—a combination of pepper, cream cheese, and bacon—is a hunting-camp (and tailgate) classic. With either a slice of duck or dove breast, it’s the best way to introduce the ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

Add Yahoo as a preferred source to see more of our stories on Google. Bill, Judy, Sarah, and Kaitlin Leung are the cooks behind The Woks of Life, a food blog spanning several generations of their ...

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home, said Melissa ...