The 1960s were a golden age for glamorous dining. Folks took their dinner parties very seriously, and swanky dishes were ...

Duck cassoulet is the perfect winter fare. It’s a fantastic, hearty dish with layers of flavor ... Simmered in a large tapered pot, like a Dutch oven, French oven, or cocotte, until all the ...

This means that the dish commonly shows up on high-class bistro menus and is extremely well-received. With its tender texture ...

“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...

and you’ve got Asian-style French duck! Preheat the oven to 160°C. Season the duck legs liberally with salt and pepper and rub into the skin. Place the duck legs in a baking dish with the ...

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 ...