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).

French food is heralded as perhaps the best on the planet, and for good reason. These essential French dishes are some of the ...

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 ...

Breaking down a whole duck may seem daunting, but it's a valuable skill for home cooks looking to take their cooking repertoire just a bit further. There's something so satisfying about starting ...

Meat: Season the meat pieces and sear in a skillet over a high heat with a good amount of oil or butter. Brown the pieces, ...

Sharptails are that good and unlike most upland birds, they have red meat in the breast, and white meat in the legs. Cook them rare like a duck to avoid the dreaded liver taste, and they’re great.

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 ...

Continue cooking over medium heat until thick, shaking the pan occasionally. 11. To test if the jam is ready, place a spoonful on an ice-cold plate. If it keeps its shape, the jam is ready. 12. Allow ...

Leave to soak at room temperature for at least three hours, then put it in a rice cooker. Put the salted duck leg on top and steam until the rice is cooked. While the rice is soaking ...