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• 21Mar

  Rendered Duck Fat

  Our bodies need dietary fat (which is why many fats are called “essential”) in order to lose weight and function properly. The right kinds of fats help increase satiety, maximize your metabolism, protect against heart disease, speed nutrients through your body, and improve your fat-soluble vitamin uptake.

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• 27Feb

  Raising Squab

  Pelleh Poultry’s award-winning squabs are young King Pigeons, a variety specifically bred for market. Featuring tender meat with a delicate gamy flavor, the King Pigeon breed is now the most popular squab bird on the market.

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• 20Aug

  “Fit for the King’s Table”

  Squab is the common name for young doves or pigeons when raised for food. Squab has graced the table since ancient Egypt, and was raised for food throughout the Middle East, Rome, and Medieval Europe.

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• 26Jul

  Brace* Yourself: A Raft* of Duck Facts

  Julia Childs owes her famous career, she has said, to her first French meal. It made an impression on her that truly changed her life, and that of millions of others, no exaggeration. And that meal? Roast duck.

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• 23Jun

  Duck Redux

  For a long time in America, duck was king. Alongside our native bird the turkey and the (until the 20th century) expensive and scarce chicken, duck was a rich and indulgent dish for family get-togethers and dinner parties. Duck a l’Orange, the classic French recipe, was the go-to dish for a celebratory meal, while also being comparatively easy to prepare.

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• 05Jun

  It May Look Like a Duck and Quack Like a Duck, But Is It a Genuine Heritage Pekin Duck?

  By going back to basics, Refoel Franklin actually found himself ahead of the curve. When he decided to focus on specialty poultry--which ideally suited his small-batch, painstaking approach to, well, everything—he bucked the trend that had generally taken hold in duck breeding.

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