When there's leftover duck in the fridge, you have to ask yourself two important questions.
1. Why (duck is too good to have leftovers)?
2. How am I going to add it my next meal?
Halloween is here. For the adults who celebrate, most partook in the revelry this weekend and got their alter ego/dashed childhood dreams out of their system (I’m looking at your Mr. Astronaut). Tonight though is the big show. It is what Halloween is all about and neighborhoods around the country are preparing to be swarmed with candy crazed toddlers, preschoolers, grade schoolers, middle schoolers and high schoolers who aren’t being ironic (just a little creepy).
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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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