our duck breast we have wood duck here with skin on yep we're going to put them in that bacon fat oh yeah sear up this we're going to dust them off with some poultry Perfection and flour then we're ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Etsuko Aoki’s cooking ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Le Dodin Bouffant was an extraordinary restaurant. Run by the exuberant Jacques Manière and located in a little ...

To save time, these steps can be done a day before. Duck Confit: Salt the duck legs and submerge in duck fat with shallot, garlic and black peppercorns. Cook at 320F for about an hour and a half. Once ...

I think it was my upbringing. But I've always been game for anything when it comes to food. Mom and Dad just raised me to try everything at least once. The first time we ate at the beach in Thailand, ...