If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Fowl

Red-Wine Braised Duck Legs from John Ash in Fine Cooking Magazine

John Ash, Chef, Author and Teacher          Let’s face it: You can only eat so much chicken, so many ways. Well how about Duck instead?   Dark, rich, tender meat with a crackly, crisp skin, duck is often thought of as a restaurant item (think Peking […]