D isco fries are a beloved diner classic, but this version from recipe developer Jessica Morone takes things to a whole new ...

When it comes to fat-washing bourbon, sometimes the ingredients hiding in plain sight can make for some of the most ...

Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced duck fat will keep for up to six months. Duck fat freezes well and lasts many months. A good tip is ...

The following recipe is from “Duck.” You can purchase this book from ... my friend Marilee Gilman slaughter and process about 24 fat ducks. Marilee and her husband, Charlie, have a beautiful ...

Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity ...

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry ...

The celebrated Lancaster newspaper columnist Robert B. Risk described ducks this way in his 1893 book, “Observed and Noted’’: ...

Nigel Sutcliffe, former chief operating officer at the Fat Duck Group, has joined forces with butchers Gabriel Machin to open ...

You can buy duck fat from good butchers and delis, but if you don't want to use this, substitute olive oil. But it won't be nearly as good, I promise you.

It's a great way to warm up during the cold winter months. 1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper ...

Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. (They're even better the next day, eaten straight from the fridge!) Read our guide for more insight ...