The following recipe is from “Duck.” You can purchase this book from ... my friend Marilee Gilman slaughter and process about 24 fat ducks. Marilee and her husband, Charlie, have a beautiful ...

However, using a regular kitchen pan, you can also render duck fat at home. Cut the skin with the layer of fat from the carcass, and heat it on medium heat until all the fat is rendered and the ...

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 ...

turning them so they are well-coated with the rendered duck fat. Return to the oven and roast for another 45 minutes, checking occasionally to make sure the duck is browning. (If the duck is ...

It's a great way to warm up during the cold winter months. 1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper ...