Though they look impressive, these 5-spice duck legs are easy to make, and with mostly hands-off work, you will easily be ...

To prepare the confit duck legs, first remove any feathers from the legs with a blowtorch (1). Rinse them under running water (2) and pat them dry. Then place them in a baking dish with bay leaves ...

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

Next, the duck legs are removed and taken back to the kitchen to be roasted further for the second part of the dish. As I watch, Jacquin places the remaining carcass in the central cavity of the ...

It will keep 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 overnight in the fridge ...

I am a big fan of duck. When roasted to perfection the crispy skin is just amazing. In this recipe, I couldn't help adding some orange as a nod to the French connection to Vietnam, and the fact ...

why not consider some beautiful peking duck breast or confit duck legs – in the interests of meat multiculturalism and diversity, of course. Not to mention a bit of fun.” Creative shop Skaro ...

It’s easy to make, but you’ll need to start 2–3 days ahead. The duck breasts are cured, like ham, and the legs are slowly cooked in duck fat, to be served whole or made into rillettes.

Put the salted duck leg on top and steam until the rice is cooked. While the rice is soaking, prepare the other ingredients. Rinse the mushrooms and shrimp, then put them in a bowl and add just ...

Duck season has opened and the duck recipe showcases a much underused ingredient. Duck fat is a chef's secret ingredient, bringing comfort and indulgence to winter dishes.