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, ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

Ninja Woodfire Grill Roasted and Smoked Duck! We have a whole duck and I'm going to show you how I set it up for ducky perfection! Follow these simple steps and you'll love this duck! Kelly Ripa steps ...

A riff on the bistro classic seen in most French restaurants, we’ve substituted our duck bacon for the pork lardons. The smoky duck fat and rich egg yolk create a sinfully good dressing for this ...

Instructions: Bone and shred duck and cut sausage into ¼-inch thick slices. Set aside. Preheat a large pot over medium-high heat for 2 minutes. Add the oil and flour and immediately begin to stir ...

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I’m trapped with ...

In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

Duck breasts smoked with tea and rice, brushed with hoisin sauce, cooked medium-rare.

Andrew Zimmern's Kitchen Adventures: I call this yakitori style because of the sauce — because yaki means chicken and tori means skewered grilling, and this dish is neither! But the simmering nage ...

Growing up, I associated maple flavor with the pancake syrup found at the breakfast table. It was sweet but mostly flavorless. As if its only purpose was to baptize food in a sticky coating of liquid ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...