Duck has a reputation for being fussy, and I blame the French. I am sick of the French (way of preparing and cooking duck). All that talk of separating the breast from the legs, and cooking each one ...

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

Duck occupies a position of such culinary esteem in my family that those autumn V's of migration are routinely referred to as "dinners." Michigan may technically be prime duck territory, but our ...

They're everywhere, they're everywhere. At last Michigan cherries are hitting their stride and this is one way to savor the bounty. Bob Sparrow, the owner of Sparrow Meat and Produce in Kerrytown, ...

[feast_advanced_jump_to] The duck breasts used in this post were donated by Maple Leaf Farms. They're good people - If you're looking for duck, seek them out. Phew, now I'm good with the FCC. I love ...

If I were forced to pick my favorite thing to eat, I would probably go with ducks. They’re one of the most versatile animals out there when it comes to cooking: they’re as good on the grill as they ...

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

Roy Maynard/Staff 5. Duck is done when the breast reaches an internal temperature of about 150 degrees. It really is all about the temperature. Grilling is the wanton application of heat, generated by ...

I recently spent two glorious barbecue-filled weeks in Austin, where I happily cooked for 1,200 hungry folks at a food festival. While these events tends to be crazy busy, they also involve a fair ...

It really is all about the temperature. Grilling is the wanton application of heat, generated by gas or charcoal, to unsuspecting food products. But that's not the same thing as barbecuing. Let's take ...