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 ...

If you are a duck lover — and I am — duck confit is a dish you probably love to eat but have never made. A staple at French bistros, usually accompanied by crispy potatoes and a leafy green salad, ...

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 ...

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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 ...

Confit cooking is more accessible to home chefs than you might think. It won't suit all fish, but here are the types it will ...

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 ...

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.

Putting food by for a lean winter is one of those old farmhouse rituals that makes little sense to most cooks today. Especially in the mild Bay Area, where markets overflow year-round, who needs to ...

This story has been updated. If you are a duck lover — and I am, as evidenced by my Thanksgiving sheet pan menu — duck confit is a dish you probably love to eat but have never made. A staple at French ...

Make restaurant-worthy duck confit without the fuss or expense of having to purchase pricey rendered duck fat. Instead, duck legs cook low and slow in their own fat with barely any hands-on time. If ...