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

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 ...

Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

Sharptails are that good and unlike most upland birds, they have red meat in the breast, and white meat in the legs. Cook them rare like a duck to avoid the dreaded liver taste, and they’re great.

Leave to soak at room temperature for at least three hours, then put it in a rice cooker. Put the salted duck leg on top and steam until the rice is cooked. While the rice is soaking ...