Preheat the oven to 120°C. Season the duck fillets with fennel seeds, salt and pepper. Heat half the olive oil in an oven-proof pan and cook the duck, skin-side down, for 4 minutes. Turn the fillets ...

Duck is the meat most commonly served for special occasions in the Dordogne region. Cèpe mushrooms (porcini) are usually considered the best type of mushroom. Heat half of the oil in a saucepan over ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

WE all love duck, don’t we? Whether it be crispy duck from your favourite Chinese restaurant or plain roast duck or even a lovely confit duck leg salad, it can be tasty whatever way it’s done. Duck’s ...

Cut figs in half if large; combine in a small bowl with port and sugar. Cover, stand 3 hours or overnight. Cut each duck fillet in half; coat with cornflour, shake away excess. Heat the oil in a wok, ...

Support from readers like you keeps The Journal open. You are visiting us because we have something you value. Independent, unbiased news that tells the truth. Advertising revenue goes some way to ...

This time, the apple and celery root are the stars of the show for chef Peter Lehner. The delicious celeriac vegetables and glazed apples taste great and go perfectly with the duck fillet. But of ...

TERRY OWENS is determined to show people that they can enjoy restaurant quality food at home. The owner of The River Bar and Grill and The Haymarket in Victoria Street has got together with head chef ...