The luxury of a great Duck Breast in a dish that takes minutes to make. There’s something about Duck that is both exotic and luxurious. I associate it with childhood visits to the great restaurants in Montreal, where I grew up. So when I saw…
Sam Sifton is the Food Editor at The New York Times. If you aren’t a subscriber, you’d be astonished at his weekly output. Sometimes it feels as if his emails come hourly. Daily he extolls the virtue of various recipes that have appeared in the…
John Ash, Chef, Author and Teacher Let’s face it: You can only eat so much chicken, so many ways. Well how about Duck instead? Dark, rich, tender meat with a crackly, crisp skin, duck is often thought of as a restaurant item (think Peking…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
