Remove the legs from the ducks and cut them into drumsticks and thighs. Remove the whole breasts on the bone. Split each breast down the center, then cut the breasts in half crosswise through the ...

Bowls of this hearty stew, filled with cannellini beans, gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Le Dodin Bouffant was an extraordinary restaurant. Run by the exuberant Jacques Manière and located in a little ...

In a large pot, combine the chicken broth and beans with 4 cups of water and bring to a boil. Simmer over moderate heat until the beans are tender, about 1 hour. Meanwhile, in a large skillet, heat ...

Fragrant with whiffs of coriander and chilli, this Latin American recipe for duck and potato stew is cooked with beer for a barley, slightly hoppy base. Duck is a popular meat in Peru, where muscovy ...