When you think of French food, your mind probably goes to croissants, cheese, or a perfectly crusty baguette. But duck? You ...

Heston Blumenthal is one of the world's most groundbreaking chefs, gracing us with snail porridge and meat fruit. Here's how ...

Duck meat is more like beef than chicken, so you want to think more like you are cooking a beef steak. Aim for a final serving temperature around medium rare.

Rest rubbed duck in a pan, add sliced shallot, halved garlic head, and thyme. Wrap tightly in plastic and place in the refrigerator for a minimum of 24 hours and a maximum of 3 days.

Something exciting is simmering—and EDL Farms is inviting everyone to be part of it. Marking a bold new chapter, EDL Farms steps forward as the Philippines’ premier partner in bringing premium ...

The food comes quickly and steaming. The duck is presented on a bamboo tray with a metal steamer basket of pancakes, two dishes of tiny brown sugar and plum sauce, a plate with hoisin, cucumbers ...

What it is: With a rich flavor similar to duck meat (though slightly gamier), gizzard is the secondary stomach in birds used to grind food before digestion. The texture is pleasantly springy when ...