Complete with herbed endive salad in lemon-mustard dressing. Don’t let the long cook time fool you: Most of it is hands-off baking in the oven.

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

MOBILE, Ala. (WALA) - The Child Advocacy Center and Chef Mark Strickland joined us in the kitchen to make a roasted duck spinach salad, and to tell us all about this year’s Cuisine for Kids ...