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 ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home ...

first-of-its kind restaurant from the team behind Michelin-recognized Parche debuted in Uptown Oakland. At Jaji, diners sipped cumin-infused cocktails and shared plates of confit duck mantu in the ...

Confit duck is a marvellous make-ahead dish. 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 ...