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 ...

The pros, the cons, and the how-to for classic and not-so-classic duck confit. I'm not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker ...

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 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 ...