Though turkey is typically the main attraction on the classic American Thanksgiving table, it doesn’t have to be. For some people, the big bird is too bland or dry, or too much of a hassle to prep and ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

Mix seasonings and water and stir to dissolve salt and sugar, heat slightly until sugar is dissolved. Completely chill the liquid and add the duck breast. Let duck sit in brine for 3 full days. After ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

Rendering is cooking a fatty meat or skin slowly until the fat liquefies and can be separated from the flesh, skin or cartilage. It can then it can be strained into a clean jar and kept on hand (in ...