Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

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 covered in the fat. The duck legs can then ...

Deglaze with orange juice (15). Also pour in the balsamic vinegar (16), cover with the lid (17), and cook for 10 minutes (18). Take the duck legs out of the oven, which will now be well browned (19).

“Every time I make my grape jam I think of my parents… my dad cooking snoek on the braai, my mom baking bread and turmeric sweet potatoes in the oven. Everything brought together by a generous helping ...

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 ...

If you have not cooked crispy duck legs in the air fryer, then this is an easy recipe to get you started. My husband doesn’t ...

Place the legs skin side down and cook until brown (about 10 minutes). Flip and cook on the other side for about 5 minutes. Remove the duck legs on to a plate or transfer to a slow cooker if using.

This recipe gives you slightly more plums than you need, but cooking fewer doesn’t work ... all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a ...