Join Chef Jean-Pierre as he unveils the timeless French technique for making classic Duck Confit. In this detailed ...

I always look forward to new culinary specialties offered by the metro’s abundance of dining choices, so when Conrad Manila ...

This spring, culinary students from Northampton Community College fed more than 50 supper club guests a five-course duck ...

The roast leg, basted in rosemary and garlic, has had a good inning – no disrespect to your nan – but it’s time to shake off the mint sauce shackles and cook something with a bit more bite.

The duck leg is slow-cooked into a confit, the breast dry-aged further then warmed over ambient heat and glazed with a shoyu reduction that gives it its glossy sheen and caramelised depth.

The pub and restaurant is housed in a historic, Grade II listed 18th-century innCredit: The Mucky Duck The Mucky Duck at ... The pub's landlord, Richard Rossendale-Cook, blamed rising costs ...

"[We've collected] a really large diversity of a broad suite of marine life, and likely some new species to science," Jan Strugnell, a professor of marine biology at James Cook University in ...

“My mom’s cooking with us,” Mr. Argoti said earlier ... Mr. Argoti’s menu included an endive and frog leg salad, a duck confit with hibiscus toum, grilled beef tongue with strawberry ...

The duck injured its right leg while trying to mate with a female and has struggled to walk ever since. She built the three-year-old duck a homemade wheelchair so it could waddle along in a ...

While some hew to tradition – roasted legs and shoulders – others bring something different ... The combination of a punchy marinade and a long, slow cooking time results in fall-off-the-bone flesh ...

Former Oregon small forward Mookie Cook has found a home. Once a 5-star recruit, Cook has decided to continue his college career playing for the San Francisco Dons of the West Coast Conference. When ...