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 ...

This Mexican dish uses a range of exciting elements, including confit duck, pickled cabbage and mashed ... roast garlic and spring onion in a food processor until it forms a purée.

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 ...

transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chili and scallion and pulse until chunky. Add the lime juice and season the salsa with salt. Microwave the duck at high ...