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.Read More
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.Read More