and serve the duck leg. Once the confit has finished cooking, give it time to cool to room temperature, keeping it in its cooking vessel fully submerged in fat. Pulling the duck legs out of the ...

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.

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 ...

Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients.

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.