Before cooking, classic confit recipes call for curing duck legs for a day or two with ... batches of confit or to lend meaty richness to vegetables without having to spend money on meat.

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is ... and place in oven. Roast legs 2 hours; remove foil and roast until golden ...

Garlic confit has a cousin, and it might be even tastier. With another vegetable, you can create something surprising, delicious, and versatile.

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 ...

Confit duck is not something ... all the ingredients in a small baking dish, and roast at 220C/200C fan/gas mark 7 for 30 minutes. Transfer the duck legs from the fat to a baking tray and roast ...

Cook, stirring occasionally, until vegetables have softened ... Divide lemon, thyme, and garlic evenly between duck cavities. Place ducks in the oven, and roast, turning every 25 minutes, until ...