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 ...

Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

Cooking fish and game at home has long been a smart way for homesteaders to stretch the grocery budget while putting ...

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. OPEN FIRE defines chef Tomos Parry’s cooking at Brat in East London. “There’s ...

Duck has a reputation for being fussy, and I blame the French. I am sick of the French (way of preparing and cooking duck). All that talk of separating the breast from the legs, and cooking each one ...