Add the duck legs and cook over moderate heat ... Garnish with thyme leaves and serve topped with the crispy skin. Make Ahead: The stew (without the radicchio) can be refrigerated for up to ...

Remove any leftover meat from the ribcage to avoid waste and set it aside to use in a stew ... From one duck, you can make several dishes using its two breasts, two legs, wings, and fat from ...

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 ...

“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...