1. Heat the oven to 325 degrees. 2. Rinse the duck legs and pat them dry. Rub them all over with the herbes de Provence. Season well with salt and pepper. Spread the mustard over the skin side of each ...

An autumn/winter feast worth staying in for: madeira and quince braised duck legs, a whole baked winter squash with brown butter sage, plus pickled chicory A trio of recipes to suit November’s produce ...

This dish is from the Pyrenees/South West region. The production of duck liver paté is big in the south-west, and duck meat is plentiful and common family fare prepared in many ways. This easy recipe ...

Preheat the oven to 195 degrees. Season the duck legs with salt and pepper. In a large, oven-proof pot, heat the olive oil over medium-high heat. Add the duck legs and cook until golden brown on both ...

Try luscious lamb shanks and these tempting tarts in our second extract from a new book of one-pan recipes. Serves 4 Preheat the oven to 220°C/ fan 200°C/gas 7. Find a large, shallow, ovenproof dish, ...

There’s something sacred about Sunday evenings. Maybe it’s the slow exhale at the end of the week, the quiet that falls over the city, or the creeping dread of Monday morning that makes the ritual ...

ADMIT IT: You’ve had enough boneless, skinless chicken breasts and rotisserie chicken for one lifetime. You need to eat more duck. Duck, even supermarket duck, tastes like how I imagine chicken used ...

The arrival of autumn means food with deeper flavours, including parchment baked mushrooms and a tahini yoghurt slice Summer is sliding deliciously into autumn. Fragile mushrooms, their gills in soft ...