For my classic version of confit, I season duck legs with kosher salt and then buzz up a simple mixture of alliums in a food processor. This is a method that was used at a fine-dining restaurant ...

After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly covered in the fat. The duck legs can then ...

For the cured duck, toast the fennel and coriander seeds in a small dry frying pan, then grind to a fine ... the confit duck, preheat the oven to 170C/150C Fan/Gas 3. Put the duck legs into ...

Cocooned in gilded wallpaper, the dramatically-lit dining room is a glittering ... stopping platter of dry-aged seared duck breast and confit duck leg that usually sells out before the end of ...

By Florence Fabricant This much-anticipated fine-dining addition ... and a whole crown of duck with duck confit salad. The pastry chef Mariah Neston offers a rhubarb upside-down cake and, move ...

Adding to my duck excitement was the arrival of some cans of duck confit to try. Duck confit is begun by salting the joints of the duck. The salt is washed off the next day and the duck dried.