How to Cook His Goose: Duck Breast and Leg Adobo

REBECCA PENOVICH is a freelance pr professional who writes about food and entertaining at Corks & Cake (www.corksandcake.com).  When she’s not in her  vintage kitchen, she works with television and film clients (Chefs A’Field, National Geographic Entertainment) to match them with brands and promote their partnerships ………. I love it when a title of a … Continue reading →

Black-Pot Roasted Teal

MAKES 4 TO 6 SERVINGS 6 wild teal (blue wing, green wing, or cinnamon) or other wild duck, skinned 3 teaspoons kosher salt 1 teaspoon white pepper 1 teaspoon black pepper 1 teaspoon cayenne pepper 3 tablespoons Frank Davis Wild Game Seasoning 2 tablespoons Frank Davis Poultry Seasoning 1/3 cup vegetable oil 2 large white … Continue reading →