With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Nine years ago I forsook my vegetarian ways to travel to France for a culinary writing residency at Kitchen-at-Camont, a culinary school in Gascony. The trip centered around everything duck. Along ...

When writing her latest cookbook, “À Table: Recipes for Cooking and Eating the French Way (Chronicle Books, $30), Paris-based Rebekah Peppler considered including a recipe for duck confit, the ...

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The holidays are approaching, and cheese and charcuterie boards are a great way to entertain. So look to France for inspiration and add duck rillettes to your charcuterie board. Rillettes are potted ...

Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some delicious foods that you prepare and put away.

A few years ago, a spate of magazine articles took dramatically different positions on French cuisine. Some declared it was stodgy and out of fashion, while others argued that it was on the rise again ...

Sebastien Archambault wants everyone to love duck. “There are so many ways to prepare duck. It is so versatile,” says Archambault, 43, over a double espresso after lunch service on a recent Friday at ...

Putting food by for a lean winter is one of those old farmhouse rituals that makes little sense to most cooks today. Especially in the mild Bay Area, where markets overflow year-round, who needs to ...