There’s been much anger and lament (my own included) about this month’s government budget cuts for support and funding for PBS radio and TV stations around the country. While growing up at the farm in ...

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1. Heat duck fat in an 8-qt. saucepan over medium-high heat. Add the ventreche, then the duck legs skin side down. Cook, flipping once, until meat starts to sizzle , about 2 minutes. 2. Add the minced ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

Readers will know Chef Belton from his residency on WWL-TV, his series of cookbooks, his PBS shows or his years of cooking classes. In this column, Chef will offer time-tested recipes drawn from New ...