Make your next pumpkin pie the star of the show with an easy upgrade: Duck eggs.

Pumpkin pie already has a special place on the fall dessert table, but one simple ingredient swap can give this classic ...

Slow cooked duck confit with crisp skin, served with a sweet and tangy apple, cranberry and sage chutney. An easy step by step recipe.

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

Chefs dating back to Upperline restaurant’s opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline “soup chef,” ...

Perfect pulses pack some serious flavour, writes Tom Kitchin as he gives us this delicious recipe for Duck confit on a bed of lentils, spinach and spring vegetables Although often overlooked, lentils ...