Place ground turkey on a sheet pan and shake spice blend over meat. Drizzle in duck fat and Worcestershire. Use your hands to gently mix all seasonings into turkey, and form into 8 patties.

The duck breasts are cured, like ham, and the legs are slowly cooked in duck fat, to be served whole or made into rillettes. Serve with good bread and a sharp sheep’s cheese. For the cured duck ...

Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and expect a large amount of fat to collect under the bird.

You can buy duck fat from good butchers and delis, but if you don't want to use this, substitute olive oil. But it won't be nearly as good, I promise you.

It's a great way to warm up during the cold winter months. 1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper ...

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry ...

Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity ...