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How To Break Down A Whole Duck
Breaking down a whole duck may seem daunting, but it's a valuable skill for home cooks looking to take their cooking repertoire just a bit further. There's something so satisfying about starting with ...
Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...
If you’re a passionate waterfowl hunter, you might think you know how to cook duck. But do you really? Wilkins shared some of his best tips and tricks for cooking duck so that you can spend less time ...
Duck was on the menu in the Sunrise Kitchen. Chef Shawn Doyle from Savory Grille in Berks County and Joey Jurgielewicz, who co-runs Joe Jurgielewicz & Son farm visited the studio to talk about how to ...
For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is usable, ...
Traditional French, Chinese and high-end restaurants aren't the only local venues for duck. You can sample it at a stylish Italian restaurant in a mall and at a no-frills gourmet cafe in a Conoco gas ...
Hunters chasing the Pennsylvania hat trick of white-tailed deer, wild turkey and black bear can be, without a doubt, a dedicated group. If you have a duck hunter in your life, though, you might know ...
For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...
Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...
What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. OPEN FIRE defines chef Tomos Parry’s cooking at Brat in East London. “There’s ...
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