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 ...

you can cook confit on a stovetop), and an oven-safe vessel that can snugly fit a few duck legs submerged in fat. That's all the equipment needed for traditional confit. No apps or Bluetooth ...

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 ...

(CAUTION: hot oil can be dangerous. Do not leave unattended ... Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct ...

See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

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.

Add the lime juice and season the salsa with salt. Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper ...