Nic v Jake | Christmas Bourbon Duck

My husband and I were waterfowl hunting fools when we lived in the frigid state of North Dakota. I cooked ducks and geese on a regular basis for years and this experience taught me quite a bit about cooking with these special birds. I know that a perfectly cooked duck breast should have crispy...

Duck confit is a classic among classics. It’s a cooking method that has withstood the test of time, largely in part because of its simplicity: duck legs, slowly cooked in duck fat. It’s simple yet decadent, hearty, and deeply satisfying. If you like duck, tender braised meat, and duck fat, you’re in...