you can cook confit on a stovetop), and an oven-safe vessel that can snugly fit a few duck legs submerged in fat. That's all the equipment needed for traditional confit. No apps or Bluetooth ...

Deglaze with orange juice (15). Also pour in the balsamic vinegar (16), cover with the lid (17), and cook for 10 minutes (18) ...

It's wise to check every hour or so during roasting and pour away the excess fat to prevent it spilling over into the oven ... Duck breasts can be quickly pan-fried or grilled. Duck legs can ...

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.

It's wise to check every hour or so during roasting and pour away the excess fat to prevent it spilling over into the oven ... Duck breasts can be quickly pan-fried or grilled. Duck legs can ...

After a long week, Phil Vickery's here with a weekend treat as he whips up slow roast duck legs with sweet and sour rhubarb relish alongside a marinated red cabbage salad. Cook for 30 minutes ...

Perfect recipe for ... and blanch the duck again. Place the duck in the chiller for three days to dry the skin and prepare for the final steps. Place the duck inside the oven to roast it.

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals ... skin-side down. Gently cook without moving or flipping until fat renders and skin turns a rich ...

Combine the salt, wine, duck ... oven. Cook the turkey for 30 minutes, reduce the temperature to 375 degrees, and baste the bird every 15 to 20 minutes until the internal temperature of the leg ...