As mentioned above, the whole point of confit originally was preservation. The copious amount of rendered duck fat used in classic recipes is what allows the duck to keep for months and months ...

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 ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home ...

Confit duck is not something you whip up at home that often, but it’s actually very easy. The sight of golden skin shining is always enticing. The cherries are somewhere between sweet and ...

Whole ducks can be bought fresh-chilled or ... chilled and preserved in the fat as duck confit. FAQs about BBC Food ...

Duck season has opened and the duck recipe showcases a much underused ingredient. Duck fat is a chef's secret ingredient, bringing comfort and indulgence to winter dishes.