The duck fat caramel will be perfectly thick and sweet by the time the apples are tender, providing a rich sauce that pairs perfectly with smoky duck breast. Angie Mar is an American chef, ...

Preheat oven to 400 degrees. Scrape fat and skin from duck legs and reserve. Use a paring knife to remove all meat from bone and roughly chop. Set aside. Melt 2 teaspoons reserved duck fat and skin ...

So you’ve ordered Roy Choi’s killer smoked duck at Pot in Koreatown. And you’ve beaten the French bistro crowds for the duck confit at Republique or Church & State — or the duck ragout at Maccheroni ...

The Dutch love their game meat. Hunting is permitted in the Netherlands, but a hunting examination is obligatory in order to obtain a hunting licence. The season for mallard (duck) runs from August to ...

Vacuum-packed duck breasts sold in supermarkets and butchers' are useful for a quick dinner. Season a couple of duck breasts with salt and black pepper. Warm a shallow pan over a moderate heat, then ...

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 ...