To prepare the confit duck legs, first remove any feathers from the legs with a blowtorch (1). Rinse them under running water ...

Meanwhile, in a large skillet, heat the olive oil. Add the duck legs and cook over moderate heat, turning occasionally, until crisp and heated through, about 15 minutes. Transfer to a plate to ...

Confit duck is a marvellous make-ahead dish. After cooking ... It will keep for weeks if properly covered in the fat. The duck legs can then be extracted, the fat scraped off, and grilled to ...

From one duck, you can make several dishes using its two breasts, two legs, wings, and fat from the skin. For example, use duck fat the next time you make fried chicken. It's also amazing in ...

You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of ...

“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...

Place the duck legs in a baking dish with the grapes and wine. Cover with foil and bake in the preheated oven for 1½ hours. Increase the heat to 200°C then remove the foil and cook for a further ...