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 ...

and serve the duck leg. Once the confit has finished cooking, give it time to cool to room temperature, keeping it in its cooking vessel fully submerged in fat. Pulling the duck legs out of the ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is ... reserve fat for other uses. Serve hot or warm over roasted potatoes, noodles ...

Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients.

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 ...

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.