1. Bring a large pot of water to a rolling boil. 2. Pick the meat off the duck legs. Tear meat and skin into small pieces. Heat a large saute pan over medium-high heat for 2 minutes. Add butter, 1 ...

Instructions: Place corn, cream and Duck Confit into a large saute pan. Bring cream to a full boil. Reduce approximately 25 percent, until cream forms a sauce with desired consistency. Add parsley and ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

People ask me if I cook every day of the week because of my recipe column. The question is usually followed with presumptions that I whip up pot pies and mile high cakes on a daily basis. While I do ...

When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

Assuming you're as handy with a grinder as a gun, this recipe from Ken Vedrinksi (Trattoria Lucca, Coda del Pesce) might be just the thing to clip in advance of duck season. But making your own duck ...

Note: Confit duck can be found at specialty markets. 2 confit duck legs 1 tablespoons unsalted butter 1 tablespoon duck fat, or as needed Kosher salt, freshly ground black pepper 1 pound fresh ...