The E-Duck Stamp project is aimed, primarily, at making federal duck stamps more easily available. sites and many sporting goods businesses that sell large numbers of hunting licenses. In Texas ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home ...

Making confit is a three-step process: first duck is "cured" with salt and seasonings. Then it is slowly cooked in duck fat and refrigerated. Finally, it is reheated and served as the classic ...