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, ...

This recipe gives you slightly more plums than ... Once you’ve made the plums, all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a side dish.

Put the duck legs in a cold non-stick frying pan, skin-side down. Place the pan over a medium–low heat and cook for about 10 minutes, turning halfway through, until the fat has rendered and the ...

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 ...

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 takes a little time to make ... and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of fresh coriander (cilantro) but ...