Duck meat wasn’t always rare and perfectly pink. An old-fashioned roast duck was cooked for as much as two hours, even more, and all the way to the bone. And you could roast your potatoes in the duck ...

Elegant, Effortless, and Ready in Minutes If you thought duck breast was reserved for fancy restaurants or long hours in the ...

Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined ... the smooth duck meat in a thick ...

1. Heat olive oil in a pan over a medium heat. Add the sausage meat, breaking it into small chunks as it browns. Once the sausage is cooked through, remove from the pan and set aside. 2. In the same ...

Why can’t a Texan belly up to a barbecue counter and ask for “the eleven-meat plate, with brisket, ribs, sausage, antelope, bison, elk, venison, rattlesnake, wild boar, duck, and aoudad.

As we continue on our trek through the Advertiser's "Clip and Save" recipes from the Montgomery Advertiser's grocery ads from the 1960s, it's time to get to the meat of the issue: main course recipes.

When the restaurant opened last year, Food reporter Stephanie Breijo wrote that it took Bhanduram’s chef Bob Vongfanikul “10 years to perfect his recipe.” He “marinates the duck in a ...

Cecil McBride is an adventurous character who at 92 is still hunting deer and flying airplanes -- though he gave up motorcycling seven years ago. Saturday in Blacksburg he hosted an annual Men's ...