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Tips:
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

Amply spiced and rendered in its own fat, the dainty leg is stockinged in skin so crisp that its shatter almost seems to echo across the room… 18 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

As visitors to the city, there are some things we must try to experience the food culture of Prague. I must say, Czech food is quite similar to its eastern European neighbors, but nonetheless the same. 642 more words

Duck Confit Parmentier is a French twist on classic shepherd’s pie made with confit duck legs, topped with intensely creamy mashed potato and sprinkled with Parmesan. 307 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