Add Yahoo as a preferred source to see more of our stories on Google. DUCKCHAR sells only Moulard duck—a highly prized hybrid (think wagyu beef of duck breast) of Muscovy and Pekin ducks, the latter ...

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As winter and holidays approach, it’s time to indulge in fat and luxury without guilt--at the very least for our guests’ sake. Foie gras, a specially fattened duck or goose liver, is the soul of both, ...

A whole roast duck is as satisfying to eat as it is pretty on the table; while foie gras is a rich man’s food and confit is pure comfort, a delicious seared and crispy-skinned duck breast is one of ...

1. Score the fat side of the duck breast in a diagonal pattern in both directions, criss-crossing the entire breast but being careful not to cut into the duck meat itself. Meanwhile, heat a sauté pan ...

Cooking a whole duck seems like a project, but sauteing duck breasts can be accomplished in half an hour from start to finish. The breast, called “magret” in French, is best from the Moulard duck, a ...

I recently had the pleasure of visiting the Aquitaine region in the southwestern part of France. It's a unique and beautiful place that oozes a rich and fierce history. There are 12thand 13th-century ...