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 ...

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 ...

Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high ...

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.

Why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. Grab the recipes at http://www.DinnerDeeAs.com and if you make them, send us a ...

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.