Although many duck confit recipes will ask you to purchase several jars' worth of pricey duck fat, we're here to tell you the dirty little secret those recipes won't tell you: You don’t actually need ...

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 ...

Grind the thyme, fennel, peppercorns, coriander, and bay leaf together in a spice grinder or a coffee grinder dedicated to spices, and then combine the ground spices with salt and sugar. (This makes ...

Duck confit: A duck leg after it has been removed from the fat. The leg will then be skinned and the meat removed from the bone to go into Duck Confit Mac and Cheese at Cavan restaurant. (Photo from ...

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Chef Susan Spicer demonstrates cooking duck confit crepes on the Food Heritage Stage at New Orleans Jazz Fest on Saturday, April 27, 2013. (Susan Langenhennig, NOLA ...

Making confit is an ancient practice developed in France as a way of preserving fatty meats such as duck, goose and pork. And the process doesn't just preserve; it intensifies the flavour. Home-made ...

Each week, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it to your ...

Grind the thyme, fennel, peppercorns, coriander, and bay leaf together in a spice grinder or a coffee grinder dedicated to spices, and then combine the ground spices with salt and sugar. (This makes ...