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 crisp perfection. Salt cure the duck legs overnight in the fridge ...

It’s easy to make, but you’ll need to start 2–3 days ahead. The duck breasts are cured, like ham, and the legs are slowly cooked in duck fat, to be served whole or made into rillettes.

If you want to roast a wild bird you will need to "lard" the duck by wrapping it in fatty bacon, and baste it frequently while cooking. Farmed duck will have a generous layer of fat beneath the ...