For my classic version of confit, I season duck legs with kosher salt and then buzz up a simple mixture of alliums in a food processor. This is a method that was used at a fine-dining restaurant ...

Confit duck is a marvellous make-ahead dish. 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 ...