Bring it up to a simmer and then add the duck legs and breasts. Continue to simmer gently for 1 hour 30 minutes. After this time, remove the duck from the pan and pat dry using kitchen paper.

Once you’ve got your neck pieces, all you have to do is fry them. Pour a couple of inches of neutral oil into a cast iron pan or Dutch oven, and heat it somewhere in between 350℉-375℉.