We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
Our Moulard duck legs cook slow and low in their own juices, infused with traditional aromatics for classic confit that's fall-off-the-bone tender and full of flavor. Enjoy confit in a hearty cassoulet, crisped under the broiler and served over frisée salad or shredded and added to your favorite recipes.
