These fries are addictive. They are easy to make and the flavor is outstanding. Duck fat can be purchased at specialty stores such as Williams-Sonoma and Sur la Table. Smaller local markets also carry ...

This recipe delivers crispy oven-baked duck paired with perfectly tender rice that absorbs all the rich flavors. The skin is golden and crackly, while the meat remains juicy and flavorful. It’s a ...

Preheat the oven to 200ºC. Take half the lard and place in a baking dish. Sprinkle salt and caraway seeds over the duck and place on top of the lard. Place the rest of the lard on and around the duck.

4 duck eggs1/2 c. Charlottetown Farm Crotin2 T. soft butter1 t. smoked salt1 t. pepper1/4 c. cooked spinach leaves2 T. pepper jellyToasted baguette or briochePreheat oven to 350Butter the bottom of a ...

Instock pot, bring chicken stock, garlic, heavy cream, and butter to boil.{} Add grits, stir until smooth.{} Add Jack cheese, mushrooms, salt andpepper.{} Continue cooking until creamyand combined.

Confit is a preserving method from France. Firstly the duck is salted then cooked slowly in its own fat. Traditionally its left in this fat and the meat is preserved and will last several months.

Complete with herbed endive salad in lemon-mustard dressing. Don’t let the long cook time fool you: Most of it is hands-off baking in the oven. Yuzu juice, mirin, sake and plum paste create an ...

Orange glazed duck is seriously good when you want something tender and a bit different on the table. This dish takes some ...

Note: To prepare orange powder, use a microplane to zest 3 oranges, reserving zest on a parchment-lined baking sheet. Place zest in a cool area to dry for a day or two. Using a mortar and pestle, ...