Traditional confit starts with an overnight cure for the duck legs, which always involves salt to season them, and then ...

I am a huge fan of Chinese food, but I’ve never had any real training in its preparation. My education, if you could call it that, has been gleaned mostly from travel, cookbooks, advice from ...

Rub duck legs thoroughly with salt-thyme mixture. Place duck legs in a 11-by-7-inch baking pan and place pan in the refrigerator, uncovered, for 24 hours. Bake in the same pan.

Not only does sous vide cooking produce an exceptional version of confit duck leg, it's far easier than the traditional method. Get Recipe: Sous Vide Duck Confit Duck à l'Orange ...

Cover tightly and cook over low heat until the duck meat is falling off the bone, about 1 1/4 to 1 1/2 hours. The heat should be low enough that the liquid barely bubbles. Turn the legs once or ...

Not only does that mean much of the fat is out of the picture, it also means duck has become tantalizingly easy to cook, and fast -- the breasts take less than 10 minutes.

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Ingredients For the duck. 6 duck legs, trimmed of excess fat. Salt and pepper, to taste. 2 large onions, diced. 6 cloves garlic, chopped. 1 large carrot, chopped ...