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 ...

Bake, covered, for 2 hours until the duck is very tender. You should be able to stick a fork in the leg and the meat should fall off the bone with very little resistance. If using a slow cooker ...