1. (The night before) Season duck legs in coarse salt, black pepper, herbs. Sealed in plastic bag. Chilled in Fridge overnight.
2. (Cooking day) Wash duck legs thoroughly. 108 more words
by Steven Doyle
Nostalgic is the proper word to describe Le Bilboquet, the French bouchon on Travis near Knox in Dallas. Here you will find only the classics from a beautiful endive salad, escargot to plenty of foie to keep the heart palpitating in the right direction, and somewhat displaced from an era gone but never forgotten. 627 more words
Yes, I repeat. Duck Confit is the easiest yet the most misunderstood food in the world. Let me explain why in this post and show to how to tackle the most sublime epicurean delight, which some might consider ‘too classic’. 1,702 more words
Oh man, was that was one helluva ice dance last night, or what? Virtue and Moir, the greatest ice dancers of all time, had to make an epic comeback after the French team of Papadakis and Cizeron came out and set a new world record. 179 more words