The following recipe is from “Duck.” You can purchase this book from ... my friend Marilee Gilman slaughter and process about 24 fat ducks. Marilee and her husband, Charlie, have a beautiful ...

The farmers of southwest France who first came up with the idea of extending the shelf-life of duck by cooking and preserving it in rendered fat certainly didn't have nifty, WiFi-enabled immersion ...

turning them so they are well-coated with the rendered duck fat. Return to the oven and roast for another 45 minutes, checking occasionally to make sure the duck is browning. (If the duck is ...

When finished, the duck should be crispy and the fat should be mostly rendered. Cut the duck into pieces and serve with chilled sesame noodles.

There's a lot of fat, which is one reason it's so delicious and rib-sticking. It's even better if you use lard or rendered duck or chicken fat, rather than oil. If you need to limit calories ...

When an order comes in, Pikus begins by simmering some braised pork belly in a bit of rendered duck fat. The garlic sausage is added, as are the cooked navy beans and carrots. Then duck confit ...