• 6 tablespoons unsalted butter, chilled, divided • 2 tablespoons extra-virgin olive oil • 1 pound duck livers, trimmed and patted dry • 2 ounces thickly sliced bacon, cut into 1-by- 1/4-inch pieces• ...

1) In a small bowl, combine the salts, sugar, herbs, and spices; mix thoroughly. 2) Massage the salt mixture into the breasts, making sure to cover them completely. Put the breasts in a zip-top bag, ...

My eyes widened when I opened this recipe, submitted by one of my favorite Belltown spots, Spur Gastropub. Duck cooked in duck fat, topped with a bacon vinaigrette? Yes, please. Thanksgiving only ...

Boil potatoes in salted water until they’re tender all the way through when pierced with a fork, about 10 minutes. Drain well. Heat oil in a large sauté pan over medium heat. Add bacon, onion, green ...

BLT season is upon us. With tomatoes rolling in and everyone on the go, it’s easy to fall into whipping up quick BLT meals all the time. Add some variety to that routine by passing on pork and opting ...

A riff on the bistro classic seen in most French restaurants, we’ve substituted our duck bacon for the pork lardons. The smoky duck fat and rich egg yolk create a sinfully good dressing for this ...

This is a flexible recipe, according to the chef who created it: Goose breast can stand in for duck breast, seasoned with only salt and pepper or with a spice blend that is Asian or Southwestern.

The preparation of bacon is a ritualistic, sensory experience. The sizzle as each slice hits the pan. That sweet, greasy scent, lingering for hours. But to cure one’s own bacon from scratch is to ...