(January 14, 2010) – The January/February 2010 issue of Food Network magazine featured a roast duck recipe with a French accent in its Weekend Cooking section. The article, “Bistro Night: Give your dinner party a French accent with roasted duck and a Côtes du Rhône,” serves up a recipe for Duck with Figs and Port along with a side dish of Braised Cabbage. The two-page spread also features convenient directions on how to “break down a duck,” plus French wine pairing suggestions for the duck recipe.

The recipe appears in both the print and online editions of the magazine. Click here to view the Duck with Figs and Port recipe online.