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duck fat

  • Moveable Feast

    Lobster and Chorizo Queso Fundido

    Making your own chorizo is easier than you might imagine. Chef Saad likes the smoky, dried-cherry-like flavor that guajillo chiles add to the meat mixture, as well as the clean…

  • Moveable Feast

    Chicken Liver Paté with Andouille Sausage, Cherrykraut, and Seeded Crackers

    The secret to cooking chicken livers, or any liver, is to avoid overcooking which will make them tough. You want the livers to be pink on the inside.

  • Recipe

    Duck-Fat Fried Potatoes

    If you make Miso-Braised Duck Legs, you’ll have fat left over from rendering the legs. Duck fat in general is a precious ingredient that lends amazing flavor to other foods,…

  • Article

    Master the Technique: Duck Confit

    There are few things more decadent than a rich, crispy leg of duck confit. Here are a few simple steps to making it at home.

  • Recipe

    Cassoulet of White Beans with Braised Pork, Sausage, and Duck Confit

    Making this legendary southern French casserole is definitely a project. For the best flavor, Prepare the duck confit at least one week (or up to two months) before making cassoulet—the flavor and texture…

  • Recipe

    Homemade Duck Confit

    Prepare the duck confit at least one week before serving—the flavor and texture improve as it sits.

  • Recipe

    Duck Confit

    To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online…

  • Recipe

    Cassoulet

    This recipe serves six generously, and it’s easily doubled if you want to make more (leftovers are delicious). If you don’t have the traditional deep earthenware casserole, use a 5-quart…

  • Recipe

    Classic Roasted Potatoes

    This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you're feeding. And since roasted potatoes are a classic,…

  • Recipe

    Crisp Duck Legs with Sautéed Potatoes

    Traditionally, the duck legs are sautéed, but I think the skin gets more evenly crisped with my method.