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 ...

enacting his signature leg ride along the way. Edmond, though, needed the move featured on this edition of Technique of the Week to extend his season. A duck under at the end of his consolation ...

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 ...

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.

I’ve kept them for a good six months in the past. Once you’ve made the plums, all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a side dish.