This recipe was shared by Mario Brugnoli ... Ingredients Prepare Duck Cure Cure Duck Legs Lay the duck legs on sheet tray in single layer. Generously cover duck legs with prepared cure mixture ...

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 ...

Valentine’s Day is nearly here. In case you’re planning an epic menu to woo your date (or um, your roommate), I found seven ...

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

If it keeps its shape, the jam is ready. 12. Allow the jam to cool before serving with the duck leg confit. You can use the same recipe to make a red or black grape jam. This recipe is an extract from ...

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 ...

This recipe takes a little time to make ... and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of fresh coriander (cilantro) but ...

Trim the duck legs of any extra fat (that is, trim off any extra skin hanging off the sides). Season with salt and pepper on both sides. Heat oven to 150C. In a saucepan heat the butter and olive oil.

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 ...