From pan-seared breasts to confit legs, our tried and true methods for making entertaining-worthy duck dishes.
Koji is the key to this non-traditional confit.
Full of flavor.
Perfectly light, crispy cracker inspired by lavash.
Take those duck breasts to the grill.
Whether turkey isn't your thing or you're just looking for a smaller bird.
Ducks dry together.
The simple way is the best way when it comes to rendering fat
A step-by-step guide for breaking down the most delicious bird.
Get ready to nerd out on duck all month long.