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 ...

Thomas Keller’s Roulade of Duck with Creamed Corn & Morel Mushroom Sauce is a refined and elegant dish from The French Laundry Cookbook. This recipe showcases Keller’s meticulous approach to French ...

Using a pairing knife slightly score lines in the skin of the duck breast. Mix the salt, soy sauce, wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

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 ...

Serve with roast chicory, buttery Savoy cabbage, or alongside potatoes sautéed in duck fat - Haarala Hamilton This recipe comes from Valentina Harris’s Regional Italian Cooking. I’ve been making it ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Duck fat can be found at most grocery stores. This is a super easy recipe, and carnitas can be eaten in tacos, burritos, on nachos, or with eggs. All they need is your favorite hot sauce and some good ...

Here we are, deep in the throes of a legit winter. Still in a pandemic? Yep, that too. When you don’t even want to think about going outside, what better time to retreat to your kitchen and cook up ...