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.

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 ...

To prepare the confit duck legs, first remove any feathers from the legs with a blowtorch (1). Rinse them under running water (2) and pat them dry. Then place them in a baking dish with bay leaves, ...

Confit cooking is more accessible to home chefs than you might think. It won't suit all fish, but here are the types it will ...

Getting your Trinity Audio player ready... Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some ...

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.

Make restaurant-worthy duck confit without the fuss or expense of having to purchase pricey rendered duck fat. Instead, duck legs cook low and slow in their own fat with barely any hands-on time. If ...

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Considered today as a luxury item gracing the menus of fine dining establishments, this sauce started out as a humble way to ...

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.