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 ...
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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 ...
If you have spent any amount of time around these parts, you know that my life is basically sponsored by duck fat. Whether I’m sous vide-ing turkey legs or making mayo, I pretty much live for the rich ...
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 ...
Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...
Instructions: Place corn, cream and Duck Confit into a large saute pan. Bring cream to a full boil. Reduce approximately 25 percent, until cream forms a sauce with desired consistency. Add parsley and ...
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