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 ...

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

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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 ...

Once you’ve made the plums, all you have to do on the day is roast the duck legs (there isn’t even any ... the 10th book from much-awarded UK food writer Diana Henry.

After a long week, Phil Vickery's here with a weekend treat as he whips up slow roast duck legs with sweet and sour rhubarb relish alongside a marinated red cabbage salad. Cook for 30 minutes ...