The defining dish for any French restaurant is duck confit. It’s the epitome of what separates French cuisine from all the rest. Duck leg, slow-roasted until it’s falling off the bone and then ...

Fans of Southwestern cuisine swear by duck confit and magret. In Paris, there's a restaurant that celebrates quality French ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Former Food & Wine Restaurant Editor Raphael Brion scouted restaurants around the country for the annual Best New Chef and Best New Restaurant awards. He previously held roles at The Infatuation, ...

A holiday confit de canard recipe requires few steps before you get the crusty, honey-glazed duck end result. A brief insight into the ancient confit technique reveals to us that in the old days, most ...

This classic French Duck Confit Recipe is slow-cooked in an herb and garlic-filled pot of duck fat for several hours until crispy on the outside and fork-tender on the inside. To this day, this is one ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...