See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

I'm not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker modern ones. Got a better, simpler, more efficient way of doing things? I'm all in ...

Serve with roast potatoes made from the leftover fat - Matt Austin Duck and goose legs are ideal for slow cooking in their own fat, and once cooked you can store them submerged in that fat in the ...

Join Chef Jean-Pierre as he unveils the timeless French technique for making classic Duck Confit. In this detailed step-by-step tutorial, you’ll learn how to properly salt-cure duck legs, render duck ...

In the kitchen today, we welcome Chef Joshua Razi from Chop making Orange- Tamarind Confit Duck. Mix confit spice, coat the legs well. Let sit in fridge overnight to cure. Then lightly rinse off.

A: Confit (cahn-FEE, although the French pronunciation sometimes sounds more like cohm-FEE) refers to a technique of preserving meat using fat. In European kitchens before refrigeration, it was common ...

The duck is carved similarly to a turkey and served alongside all of the traditional Thanksgiving sides. Derry said she doesn’t have a specific recipe, but for one recent holiday meal, she tried to ...

This time of year, I always have people asking me how to prepare wild duck. Like most game meat, wild duck has a stronger flavor than its domestic counterpart. The flavor is something that I love, but ...