The French-style dishes ... There are three types of duck commonly found at American markets: magret (Moulard), Muscovy, and Pekin. You can use any for this recipe, but be aware: The first two ...

Recipe: Duck Confit Although poultry is rarely cooked ... Nothing says "comfort food" quite like cassoulet, a garlicky French ...

Duck cassoulet is the perfect winter ... Navy beans – There is no need to soak navy beans with this recipe. Great Northern beans or traditional French flageolets beans can be used instead.

Originally the cherries for this classic French recipe would have to be fresh, so the time of year you could make this was restricted. Now you can use frozen ones if needed. Sit the duck ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

From there, the recipe became a local dish in Duclair ... alongside the lightest of pommes soufflées (French fried potatoes). Jodi Hinds The duck skin is removed with tweezers and the fillets ...