To prepare the confit duck legs, first remove any feathers from the legs with a blowtorch (1). Rinse them under running water ...

He managed his way through a 4-1 decision at Saturday’s Class 2A Northwest regional finals, enacting his signature leg ride ...

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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 ...

In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the duck legs with salt and pepper and add to the casserole. Cook over moderately high heat, turning once ...

I’ve kept them for a good six months in the past. 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.

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 ...

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.

enacting his signature leg ride along the way. Edmond, though, needed the move featured on this edition of Technique of the Week to extend his season. A duck under at the end of his consolation ...