Duck is one of those proteins that's generally more often ordered out, rather than made at home. Though it's not too hard to break down a whole duck, cooking one tends to be a little more involved ...

Open tin cans with different products and rosemary on white tiled table, flat lay - Liudmila Chernetska/Getty Images Canned ingredients are often looked down on, but there's really no need to hate on ...

The pros, the cons, and the how-to for classic and not-so-classic duck confit. I'm not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker ...

Ya Ya’s Aaron Whitcomb, the mouthpiece in this week’s Chef and Tell interview, promises that his recipe for duck confit, despite the numerous ingredients and steps, isn’t difficult. “Just make sure,” ...

In the kitchen today, we welcome Chef Joshua Razi from Chop making Orange- Tamarind Confit Duck. Mix confit spice, coat the legs well. Let sit in fridge overnight to cure. Then lightly rinse off.

Ingredients for Salt 1/2 cup Kosher Salt 2 each Bay Leaves 2 tablespoons Fresh Thyme, chopped 1/4 cup Italian Parsley, chopped 1 teaspoon Black Peppercorns, fresh cracked Duck: 4 Hind quarters of ...

There's a whole world beyond canned corn and tuna fish — as useful as they may be in the right recipe. Canned versions of unique domestic products and exotic ingredients from other cultures can also ...

The defining dish for any French restaurant is duck confit. It’s the epitome of what separates French cuisine from all the rest. Duck leg, slow-roasted until it’s falling off the bone and then ...

· Eleventh Street Lounge, 1041 N. Highland St., Arlington, 703-351-1311; http://www. eleventhstreetlounge. com A small plate on the recently updated menu combines ...