Deglaze with orange juice (15). Also pour in the balsamic vinegar (16), cover with the lid (17), and cook for 10 minutes (18) ...

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 covered in the fat. The duck legs can then ...

French food is heralded as perhaps the best on the planet, and for good reason. These essential French dishes are some of the country's most popular offerings. From boeuf bourguignon to crêpes and ...

Breaking down a whole duck may seem daunting, but it's a valuable skill for home cooks looking to take their cooking repertoire just a bit further. There's something so satisfying about starting ...

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 ...

This recipe gives you slightly more plums than you need, but cooking fewer doesn’t work ... all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a ...

Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

Leave to soak at room temperature for at least three hours, then put it in a rice cooker. Put the salted duck leg on top and steam until the rice is cooked. While the rice is soaking ...