This duck spins above open fire, skin blistering to a deep golden crust while the fat renders slowly inside. It’s rich, smoky, and unforgettable.

In the Rockies, springtime! A period of distinctions; any given day could quickly turn from bright to cold. This is the time ...

Dollar wings, a side of duck fat fries with Sriracha aioli and a pitcher of some ice-cold Sapporo draft is the midweek ...

Serves 2, can be doubled if you have two half-sheet pans INGREDIENTS 2 Yukon Gold potatoes, about 10-12 ounces each 2 heaping tablespoons duck fat Duck fat spray (optional) 1/2 teaspoon kosher salt, ...

Duckfat founders Nancy Pugh and Rob Evans helped put Portland on the food tourism map with Hugo’s, a farm-to-table, tasting ...

Duck fat has a high smoke point, and the spray adds a nice crisp to meats, shellfish, and poultry on the grill. It doesn’t feel greasy, so you may even want to spray it on popcorn to replace butter.

Add cured pork to the fat, along with your flavorful sachet. Bring fat and pork to a little roll and turn down to a gentle simmer. Simmer for 2½ hours.