Duck breasts are ideal for making a quick but elegant meal. The breasts from birds fattened for foie gras are large and quite expensive (they are usually labelled magret de canard), but there is ...

Preheat oven to 425 degrees. In a wide pot, warm olive oil over medium heat. Crumble in sausage and use a wooden spoon to break up any large pieces. Cook, stirring, until starting to brown on all ...