When we grill our Moulard Duck Breast over charcoal, we almost always use a two zone charcoal configuration. With such a thick and delicious layer of fat on the duck breast, the meat is much more vulnerable to fiery flair-ups that if not controlled, will burn your duck to bits.
Read MoreWe love steak (especially duck steak). The New York Times does a fantastic job of curating recipes and cooking techniques from the best Chefs around. Today, they posted their favorite 15 steak recipes.
Read MoreSometimes the simplest steps can make a big difference. It's time to clear the air on a confusing topic that EVERYONE is talking about right now: when to put oil in the pan.
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Our friend, Rye + Butter, created a delicious DUCKCHAR Ramen recipe and we are really excited about it. It's the perfect combination crispy, spicy, garlicky, and hearty (thanks, duck).
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This past summer, Lee “Popie” Shapiro passed away at the age of 87. Her memory though is thriving through the republication of her self-published cookbook, “After I’m Gone: Recipes for the Hereafter.”
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Our friend and grillographer, Mike Lang, from Another Pint Please reverse seared DUCKCHAR Moulard Duck Breast. Mike guides you through every step of the process with crystal clear photos and directions.
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DUCKCHAR Moulard Duck Breast make a mean entree. But what happens when you add it to the "little plates" menu? Magic, wonder, bliss... crostini. We've got a totally new take on a classic recipe. What's the difference? We use duck.
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So you tailgate once a year and like the game but you're not die hard. The last couple years your once-a-year tailgate spot has been put to shame by your more seasoned tailgating neighbors. As always, we are here to help.
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We told you what to do in Ibiza. Now we're telling ya what to do in Barca. We just spent time in Catalonia and we're already ready to go back.
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Salmon lox are at the top of our list for foods that are easy, simple, and delicious. It's so simple, all you need is salt, sugar and a little patience. It's a great switch-up to cure something in the fridge instead of cooking it on the grill. What's funny is that most people have never tried lox. The products available in stores are usually cold-smoked (good, but not lox).
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You just made the best decision of your life and you're heading to the White Island: Ibiza, Spain. Now the question is, what are you going to do? We spent some time there this summer and learned a few things. Here's our guide:
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