Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

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 ...

NOTE: For added flavor, soak wood chips in water and add to coals just before cooking. In a large mixing bowl, combine duck or goose breasts with all ingredients except root beer. Massage seasonings ...

Rendering is cooking a fatty meat or skin slowly until the fat liquefies and can be separated from the flesh, skin or cartilage. It can then it can be strained into a clean jar and kept on hand (in ...

Duck can be both dinner-party fancy and a casual comfort dish, depending entirely on what you do with it. It shows up crisp-skinned in Peking duck, tucked into golden duck pie, scattered through ...