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 ...

Place ground turkey on a sheet pan and shake spice blend over meat. Drizzle in duck fat and Worcestershire. Use your hands to gently mix all seasonings into turkey, and form into 8 patties.

Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity ...

Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and expect a large amount of fat to collect under the bird.