Confit duck is a marvellous make-ahead dish. After cooking ... The duck legs can then be extracted, the fat scraped off, and grilled to crisp perfection. Salt cure the duck legs overnight in ...

Before smoking, brush the duck with oil and season inside and out with salt and pepper. Build a fire on one side of the grill. Fill a tinfoil pan with the smoking ingredients. When the coals are ...

“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...