Preheat oven to 350°F. Season duck leg with salt and place in a small loaf pan. Add enough duck fat or canola oil to cover. Add garlic, thyme, and peppercorns. Cover with foil and roast until meat is ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

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Combine all ingredients, except duck, in a large container. Whisk until salt and sugar have dissolved, submerge duck in brine and refrigerate for 2-4 hours. Place a medium saucepan over medium-high ...

America's Test Kitchen demonstrates how to achieve perfectly crispy skin and juicy meat with this foolproof pan-seared duck breast recipe. Shooter kills four at Oregon elementary school and is shot ...