Main Course (4)
An explanatory guide on different types of ducks to use for cooking.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
A chef once wrote that cassoulet was the 'God' of southern French cuisine.
This dish offers an intriguing contrast between the richness of the duck and the earthiness of the greens.