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 ...

After a long week, Phil Vickery's here with a weekend treat as he whips up slow roast duck legs with sweet and sour rhubarb relish alongside a marinated red cabbage salad. Cook for 30 minutes ...

Duck legs paired with umami-rich dried mushrooms give a wonderful depth to this noodle broth. Using the pressure cooker extracts maximum flavour from the ingredients. Put the duck legs in a cold ...

This recipe gives you slightly more plums than you need, but cooking fewer doesn’t work ... all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a ...

Leave to soak at room temperature for at least three hours, then put it in a rice cooker. Put the salted duck leg on top and steam until the rice is cooked. While the rice is soaking ...

If you want to roast a wild bird you will need to "lard" the duck by wrapping it in fatty bacon, and baste it frequently while cooking. Farmed duck will have a generous layer of fat beneath the ...