The latest Cornish Times Recipe of the Week is for French-style Duck Cottage Pie – otherwise known as Parmentier de Confit de Canard.

The recipe comes from Padstow-based chef Rick Stein’s Secret France cookery book and TV series. His research saw him visiting the vineyards of Burgundy and seeing what back-breaking labour was involved in harvesting the grapes on the steep hillsides.

He says that the highlight of the day for the grape pickers was lunch, and that this duck cottage pie made by a vineyard-owner’s mother-in-law was a ‘standout dish’ and had ‘legendary status’ among them.

So warm up your weekend with this delicious dish and find out how to make it by buying a copy of this week’s Cornish Times, in shops from today (Friday).