The pros, the cons, and the how-to for classic and not-so-classic duck confit. I'm not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker ...

Confit duck is a marvellous make-ahead dish. 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 ...

Adding to my duck excitement was the arrival of some cans of duck confit to try. Duck confit is begun by salting the joints of the duck. The salt is washed off the next day and the duck dried.

To make the confit duck, preheat the oven to 170C/150C Fan/Gas 3. Put the duck legs into a small roasting tin and add the duck fat, garlic, peppercorns and herbs, ensuring the fat covers the duck.

Meanwhile, in a large skillet, heat the olive oil. Add the duck legs and cook over moderate heat, turning occasionally, until crisp and heated through, about 15 minutes. Transfer to a plate to ...

Last winter, Conn had a gorgeous duck confit with orange and black garlic ... must go through a complete wash-down and disinfection process before entering any facilities. In the case of Joe ...