Shallots are now widely available and recently a new variety has made it onto supermarket shelves. This is the torpedo-shaped banana shallot, used in this recipe, that is longer than the ...

To cook the duck and make the cracklings: In 2 large, nonstick skillets with lids, arrange 8 pieces of duck meat, skin side down, in a single layer, and sprinkle with diced skin and fat. Season with 1 ...

To serve: Arrange pieces of duck, skin side down, in a nonstick skillet, and cook over high heat for 1 minute. Reduce heat to med., and cook for 12-15 minutes. Place a piece of duck in the center of ...

Cheeks, my personal favourite, are braised until the meat falls apart ... Bring water, vinegar and sugar to a boil, pour over sliced shallots, allow to cool and serve. Place some celeriac ...