Chef Jean-Pierre brings you the ultimate guide to classic duck confit. Learn the traditional way to cure, cook and crisp your duck for that melt-in-your-mouth texture. It’s an old-school recipe that ...

The annual rubber duck race at the Cherry Festival saw a splash of excitement as hundreds of rubber ducks floated down the ...

Do you remember the classic children’s story, “The Ugly Duckling,” about a little bird who is born looking very different ...

Ten years on, chef Frank Fawkner’s EXP. Restaurant is at the centre of what comes next for the wine district, offering a ...

S ure, people go to the Cape for the beaches, but what really makes this the ultimate New England summer destination is the ...

Heat duck fat in a large, high-sided skillet over medium-high. Add apples, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Add butter, and swirl skillet to melt.