To prepare the confit duck legs, first remove any feathers from the legs with a blowtorch (1). Rinse them under running water (2) and pat them dry. Then place them in a baking dish with bay leaves ...

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 covered in the fat. The duck legs can then ...

If you make them, send us a photo and let us know how they turned out! Lay the duck legs on sheet tray in single layer. Generously cover duck legs with prepared cure mixture, ensuring they are ...

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.

This is a simple combo of ready-made confit duck legs and zingy, cheesy salad dressing with added crunch form caramel-coated pecans - a super tasty meal for two. Preheat the oven to 200C/400F/Gas 6.

Succulent duck confit-- prepared by simmering leg meat in its own fat until it nearly falls off the bone -- is a rich and flavorful treat that deserves the right wine pairing. But which one should ...