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Duck

How To Make Duck Confit

Food52 | Posted 10.28.2014 | Taste
Food52

We're conquering confiting -- a French technique for tenderizing even the toughest of meats.

Duck Fat Smashed Potatoes

Anne Maxfield | Posted 10.08.2014 | Taste
Anne Maxfield

One of the joys of doing a slow-roasted (or any kind of) duck, is the added pleasure of all that duck fat! If, like the Accidental Locavore, you hap...

Ducklings All Ditches United

Roeselien Raimond | Posted 10.28.2014 | Arts
Roeselien Raimond

On one of my bike rides, I came across one of my favourite topics: baby ducklings! Squeaky brakes and a firm jump immediately brought me at duck level...

If it Walks Like a Goose and it Talks Like a Goose

Roeselien Raimond | Posted 10.12.2014 | Arts
Roeselien Raimond

I've always loved the saying: 'If it walks like a duck and talks like a duck, then it probably is a duck.' Because nothing can argue with that, can it...

Cooking Off the Cuff: A Sweet-Tart Sauce For Duck, But With Beets

Edward Schneider | Posted 08.18.2014 | Taste
Edward Schneider

The plate looked gorgeous: dark brown duck skin; red duck flesh; redder beets and sauce.

Striking Photos Of What Your Bird Looks Like Before You Eat It

Posted 04.07.2014 | Taste

Whether it's a turkey sandwich or turkey on the Thanksgiving table, roast chicken for dinner or chicken wings at your Super Bowl party, poultry is a h...

Cooking Off the Cuff: For Variety's Sake, Roast Some Of This And Some Of That

Edward Schneider | Posted 02.22.2014 | Taste
Edward Schneider

A common feature of festive tables is a big roast. A sofa-sized turkey; a pillow-sized capon; a rib of beef too huge to fit into your largest roasting...

Well, There's Something You Don't See Everyday

The Huffington Post | Sarah Barness | Posted 10.28.2013 | Comedy

You might be familiar with the very famous duck march that happens twice a day at the Peabody hotel in Memphis, Tennessee, but did you know about the ...

One Bird, Nine Pieces, The Easy Way

Jeffrey de Picciotto | Posted 01.23.2014 | Taste
Jeffrey de Picciotto

Butchering a whole chicken is easy with a well-placed knife and proper tension.

The 15 Best Ways To Cook Duck

Posted 05.01.2014 | Taste

If anyone makes a cheese and quackers joke, we are out of here.

The Tyranny of Tasting Menus

Anne Maxfield | Posted 12.09.2013 | Taste
Anne Maxfield

Recently there has been dissent in the ranks in regards to tasting menus, and while we can all agree that more than 10 courses might be construed as excessive, the Accidental Locavore happens to love the freedom involved in a tasting menu.

What Your Potatoes Are Missing

Posted 09.10.2013 | Taste

Soggy french fries, pale hash browns, dry roasted potatoes -- they're all lacking one thing.

Wait For It...

Posted 06.21.2013 | Comedy

These people have it all... literally. (Alright, maybe not literally, but still.)...

With The Duck, I'll Have My Usual - A Negroni

Edward Schneider | Posted 04.15.2013 | Taste
Edward Schneider

It seemed to me that its flavors - gin, Campari and Italian vermouth, plus a slice of orange as a garnish - lent themselves to sauce-making.

Top 10 Things You Need To Roast Like A Pro

Anne Maxfield | Posted 03.10.2013 | Taste
Anne Maxfield

2013 will cure you of it and roasting will become one of your go-to meals for company, or even a dinner for a busy day.

Where's the Boar? In Search of Wild Game in NYC

Yuliya Neyman | Posted 05.01.2012 | Home
Yuliya Neyman

New York City lags behind its game-loving peers in the heartland and down south, where dishes like turtle stew make amphibious game into a delicacy.

WATCH: Dog Hides Food From Duck

Posted 03.25.2012 | Green

Nothing comes between a pup and his chow. Not even a red-faced duck. In this adorable YouTube video, a dog picks up his bowl of food and makes a ru...

Duck, Duck, NO Goose

Karine Bakhoum | Posted 03.31.2012 | Home
Karine Bakhoum

Duck is one of those ingredients we tend to look at in the grocery store and then move on to the chicken section instead. Why? Because often we are not sure how to prepare it and this scares us!

Pairing Wines With Daring Food at Lola's of Great Neck

Brad Haskel | Posted 03.31.2012 | Home
Brad Haskel

America's suburbs rarely support extremes of anything. So, when a chef like Michael Ginor opened his personal cuisine restaurant, Lola, in Great Neck in September 2009, I got involved and waited to see how daring he would be.

Recipe: Your Perfect Game Day Duck Confit

Michelle Won | Posted 01.23.2014 | Home
Michelle Won

This article will only strike a loud, melodious chord with 3 types of people -- people who love duck confit, people who love Stanford football and people who hate the Oregon ducks.

Sailing In A Giant Duck? Whatever Floats Your Boat

Posted 11.16.2011 | Weird News

Ducks are great swimmers -- but they also make for great boats. At least according to shipbuilder Christian Bohlin, who sailed his eye-catching duc...

WATCH: Reporter's Daring (And Adorable) Rescue

AOL.com | Posted 07.10.2011 | Media

When a reporter looked into a sewer, he knew he had to jump in and (very delicately) help....

David Lohr

Crime Writer Catches Flying Burglar With Fishing Net

HuffingtonPost.com | David Lohr | Posted 11.15.2011 | Weird News

Since I make my living writing about crime, I have developed a keen sense of my surroundings. Call it paranoia if you will, but I certainly notice eve...

Duck Charcuterie 5 Ways -- And Recipes

Daniel Klein | Posted 05.25.2011 | Home
Daniel Klein

Nose-to-tail eating sounds like a trend, but it's really just good practice. Indeed, even before British chef Fergus Henderson made "whole beast" cook...

PHOTOS: How Peking Duck Gets Made

The Daily Meal | Posted 05.25.2011 | Home
The Daily Meal

Peking Duck: Crispy, intensely flavorful skin, a crackly texture, golden-brown in color, with an intoxicating aroma that will make even a satiated s...