When the stuffing is quite cold ... Degrease the cooking juices (keep the duck fat for roast or sauté potatoes). Add stock to the juices in the roasting pan, bring to the boil, taste and season ...

Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced duck fat will keep for up to six months. Duck fat freezes well and lasts many months. A good tip is ...

When I sliced it, all three types of meat melted off the side and piled together with the duck fat, stuffing and seasoning blending to create a sauce. The particular turducken I ordered had a ...

A team of researchers has developed a groundbreaking new way to make foie gras that eliminates the need for force-feeding, ...

Similar to making a steak, duck benefits from pan-frying so that the fat in the skin can render ... moisture or shredding it and mixing it with a dressing. If you don't like the idea of eating ...

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 ...

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 ...