We like to have a few recipes tucked away for special occasions. Meals that are foolproof, crowd-pleasing, and not too difficult — but still a little more demanding (and impressive) than our usu...
When I cleaned out my freezer last week as part of The Kitchen Cure's Week 1 Assignment, I found some duck legs. What a treasure! Most frozen meat, including duck legs from an unknown date, is best sl...
Why not make confit at home? Aim high, we say! Besides, long before confit became synonymous with fine dining, making confit was a common way for home cooks to preserve meat for extended periods of ti...
See that succulent morsel, with browned and crispy skin? That's duck magret, and if offered the choice, I would probably choose it over a good steak. But when most Americans try to imagine a way to sp...
We have one week left in Meat/Un-Meat month, and we're talking about poultry. We have probably talked about chicken than any other single meat, here at The Kitchn; a good roast chicken is an absolute...
I know, I know. You're thinking: "Canned duck? Are you kidding me?" But trust me on this one, really. I love keeping a can of duck confit in my pantry, and unlike other foods in cans, it's actuall...
Every so often I like to go to iGourmet and treat myself to some gourmet delicacies. While surfing their website, I came across D'Artagnan Duck Bacon. Intrigued, I purchased it....
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