Imagine strolling through the streets of Le Marais on a crisp autumn afternoon. The scent of warm baguettes drifts from a ...

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 ...

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 ...

It’s a recipe worth revisiting. There are as many ways to roast a duck as there are to stuff a mushroom, even if life is too short to do the latter. Raymond Blanc, in his fussy, mannered French ...