We're conquering confiting -- a French technique for tenderizing even the toughest of meats.
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The plate looked gorgeous: dark brown duck skin; red duck flesh; redder beets and sauce.
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...
If anyone makes a cheese and quackers joke, we are out of here.
Duck with olives is a classic, and of course, sweetness is common in sauces for duck, so long as it is balanced by acidity. So why not sweetened olives?
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.
Christmas roasts have been a holiday tradition since Charles Dickens wrote about the Cratchits eating a goose in his classic tale "A Christmas Story...
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