See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

My eyes widened when I opened this recipe, submitted by one of my favorite Belltown spots, Spur Gastropub. Duck cooked in duck fat, topped with a bacon vinaigrette? Yes, please. Thanksgiving only ...

Getting your Trinity Audio player ready... Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some ...

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.

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Sunday Brunch for Jan. 29, 2012.Duck Cure for Confit 3 cups kosker salt 1 cups sugar 12 bay leaves Small bunch of thyme 2 cups parsley ¼ cup plack peppercorns --Place all ingredients in food processor ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

This summer, NPR is getting crafty in the kitchen. As part of Weekend Edition's Do Try This At Home series, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or ...