See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

Instructions: Place corn, cream and Duck Confit into a large saute pan. Bring cream to a full boil. Reduce approximately 25 percent, until cream forms a sauce with desired consistency. Add parsley and ...

I'm not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker modern ones. Got a better, simpler, more efficient way of doing things? I'm all in ...

My eyes widened when I opened this recipe, submitted by one of my favorite Belltown spots, Spur Gastropub. Duck cooked in duck fat, topped with a bacon vinaigrette? Yes, please. Thanksgiving only ...

Combine salt, garlic, shallots, black pepper and thyme. Coat duck legs and refrigerate covered overnight. Place in fat and cook at 225 degrees for 4-6 hours or until fork tender.

Getting your Trinity Audio player ready... Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some ...

Grind the thyme, fennel, peppercorns, coriander, and bay leaf together in a spice grinder or a coffee grinder dedicated to spices, and then combine the ground spices with salt and sugar. (This makes ...

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Grind the thyme, fennel, peppercorns, coriander, and bay leaf together in a spice grinder or a coffee grinder dedicated to spices, and then combine the ground spices with salt and sugar. (This makes ...