Confit duck is a marvellous make ... for weeks if properly covered in the fat. The duck legs can then be extracted, the fat scraped off, and grilled to crisp perfection. Salt cure the duck legs ...

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 ...

Before cooking, classic confit recipes call for curing duck legs for a day or two with ... and pull away from the bone. As with good barbecue, the goal of a confit isn’t to cook the meat until ...

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...

Duck steak au poivre is “the kind of dish that ... When you’ve separated the two, you can set the skin aside to use for a confit. Cover the meat with plastic wrap and pound it with a rolling ...