When it’s time to make dinner, I enjoy the conceptualizing, I love the cooking, and when I have time, I luxuriate in the chopping and knife work as a slow, pleasant meditation. And then there… ...

Roast, smoke, braise, and confit duck with recipes from legendary chefs like Jacques Pépin, Angie Mar, Bryan Furman, and Georges Mendes. We have duck tacos, Peking duck, duck à l'orange, and a ...

But what The Choice lacks in musical selection it more than makes up for in delicious European fusion food. The Bryn Mawr ...

Add cremini mushrooms, carrots, celery, and remaining 2 tablespoons butter. Increase heat to medium, and cook, stirring occasionally, until vegetables begin to soften, 6 to 8 minutes.

Serves: 4-6 Prep: 1-4 day cure, up to 3 hours confit cook time, 15 minutes breast cook time For the Duck Confit: 1. Duck legs and wings are usually around 1½ to 2 pounds in weight. Measure 1½ ...

If you want to try a new recipe this holiday season, duck confit makes the perfect poultry substitution that even kids and die-hard turkey-fans will fall in love with.

Pour over warm duck fat; duck should be completely covered, top up with oil if necessary. Roast for 3½ hours or until meat is very tender. Allow duck to cool in fat.

Increase oven to 190°C. Arrange sausages on top of bean mixture in casserole. Combine breadcrumbs and parsley in a bowl, then scatter over sausages.

Turn the duck over and continue searing for a few seconds. Transfer to the oven and continue to cook until internal temperature reaches 165°F and then set aside. 6.