Price is the leading factor for why many think twice about preparing duck confit. While store-bought options can be ...

Fruits, Asian spices such as star anise and Sichuan peppercorns, and sweet-and-sour flavours are probably the most loved when it comes to duck. Fruit brings a tartness that contrasts with the ...

Mastering duck confit is an intimidating endeavor for most, however, if you want to start off on the right foot, make it easy ...

Duck Confit is a very popular french dish, developed during a time when preserving meat was a seasonal necessity. The word ...

1. Roughly chop the Bay leaves, Thyme, Rosemary. Parsley, and Garlic. Season liberally the flesh side of the legs and thighs (not the skin side) with Kosher Salt, Sugar, Poultry Spices, Thyme, ...

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 ...

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 ...

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To roast the duck, preheat the oven to 400 degrees. In a small bowl, stir together the salt, Sichuan pepper, cinnamon, star anise, fennel and cloves. Liberally season both sides of the duck legs with ...