There’s something sacred about Sunday evenings. Maybe it’s the slow exhale at the end of the week, the quiet that falls over the city, or the creeping dread of Monday morning that makes the ritual ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

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 ...

Sunday Brunch for Jan. 29, 2012.Duck Cure for Confit 3 cups kosker salt 1 cups sugar 12 bay leaves Small bunch of thyme 2 cups parsley ¼ cup plack peppercorns --Place all ingredients in food processor ...

At Filé Gumbo Bar in New York City, chef/owner Eric McCree is now offering a new Duck Confit and Andouille Sausage Gumbo on his already diverse menu of gumbo protein and spice level options. To make ...

Devotees of rich, dark duck legs with crispy skin, delectable confit or rose-red duck medallions know that in Sarasota duck dishes are treated royally by experts waiting to delight with both classic ...

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.

For anyone who thinks duck deserves better than orange juice and other syrupy sweetness, pomegranate works wonders. An old recipe for succulent duck legs from Bay Wolf restaurant in Oakland works even ...

Frying duck legs on a pulley in the forest takes outdoor cooking to a whole new level. Follow every step as the crispy, golden duck legs are cooked in this unique method. Many soldiers at Army ...