Mix seasonings and water and stir to dissolve salt and sugar, heat slightly until sugar is dissolved. Completely chill the liquid and add the duck breast. Let duck sit in brine for 3 full days. After ...

Duck fat is often viewed as a useless byproduct of duck meat. However, it has culinary uses similar to other cooking fats and is being studied as a healthier alternative to pork and beef fat. Duck fat ...

In The Kitchen Ecosystem (Clarkson Potter, 2014), Eugenia Bone explains the paradox of great meals: the more you cook, the less you actually have to do to produce delicious food. By starting with the ...

There are few things I look forward to more each year than an excellent Christmas lunch. In fact, I deliberately avoid roast dinners in the run-up to the big day. Especially obligatory work parties, ...