Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Etsuko Aoki’s cooking ...

To save time, these steps can be done a day before. Duck Confit: Salt the duck legs and submerge in duck fat with shallot, garlic and black peppercorns. Cook at 320F for about an hour and a half. Once ...

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 ...

our duck breast we have wood duck here with skin on yep we're going to put them in that bacon fat oh yeah sear up this we're going to dust them off with some poultry Perfection and flour then we're ...

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 ...

I think it was my upbringing. But I've always been game for anything when it comes to food. Mom and Dad just raised me to try everything at least once. The first time we ate at the beach in Thailand, ...

The best way to get to Paula Wolfert’s house is to start out by the duck pond in the Sonoma town square. Drive east through a neighborhood of beautifully maintained Victorian and Craftsman-style homes ...

I prefer to make this dish with a duck, but lamb or chicken also work very well. The nuts and lemon give the stew freshness and texture, and all ingredients freeze well. Serves five to six.

If the word “stew” conjures up less-than-positive memories, perhaps you should consider saying “braise” instead. It is really just a question of semantics, but your dining companions may react ...