To prepare the confit duck legs, first remove any feathers from the legs with a blowtorch (1). Rinse them under running water ...

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 ...

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

From one duck, you can make several dishes using its two breasts, two legs, wings, and fat from the skin. For example, use duck fat the next time you make fried chicken. It's also amazing in ...

You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of ...

On the plate, a nest of noodles is enveloped in a luxurious slow-cooked sauce of confited duck legs (the tender gams ... completes the hearty and homey dish. $29, pompette.ca/vinoteca ...

Tucked down an arcade, this modest mod-Asian restaurant dishes up Indonesian classics with regional flourishes and a duck ...