Duck Confit is a very popular french dish, developed during a time when preserving meat was a seasonal necessity. The word ...

See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario ...

1. Roughly chop the Bay leaves, Thyme, Rosemary. Parsley, and Garlic. Season liberally the flesh side of the legs and thighs (not the skin side) with Kosher Salt, Sugar, Poultry Spices, Thyme, ...

“This salad is a real favourite of mine and my mother,” says chef Sabrina Ghayour. “During the early 2000s in London, you’d be hard pushed to find a trendy restaurant that didn’t have a version of ...

There’s something sacred about Sunday evenings. Maybe it’s the slow exhale at the end of the week, the quiet that falls over the city, or the creeping dread of Monday morning that makes the ritual ...

Place the duck leg on top of the vegetables and add the spring onion greens. Sprinkle a few fennel seeds and a little honey over the duck. Fold the baking sheet into a nice pattern and tie the top ...