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.

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.

Fruits, Asian spices such as star anise and Sichuan peppercorns, and sweet-and-sour flavours are probably the most loved when it comes to duck. Fruit brings a tartness that contrasts with the ...

Prunes that have soaked in Armagnac for six months, minimum. The blood of a freshly killed hare. Nine pounds of fresh fava beans, husked and peeled. A 6-inch-thick bed of pine needles. One dish alone ...

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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 ...

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 ...

Impress your date with a rich duck and cherry ragù. This month’s featured On The Table recipe is fresh and hearty, featuring basil and Northern Michigan cherries. Like many in this region, we live ...

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 ...