Depending on how much fat the duck has, you can wind up with up to 3/4 cup of rendered duck fat. Save it for roasting vegetables, frying eggs or trying your hand at duck confit.

When it comes to serving duck, it's so good on its own that little gilding is needed, says food writer Kevin D. Weeks. And its rich fat, he says, is a precious commodity to keep cosseted in the ...

Season the duck inside and out with salt and freshly ground black pepper. Add a few thyme and rosemary sprigs to the cavity, then pour in 125ml cold water, angling the duck so that the water does not ...

INGREDIENTS: 4 duck legs confit (recipe below) 1 tablespoon Calvados or brandy; 2 to 3 tablespoons melted duck fat, plus more for sealing; Salt and freshly ground black pepper ...

Duck fat is my secret ingredient for exceptional roasted potatoes, toasted bread, sautéed bitter greens, and even extra-rich roast chicken. Thousand-Layer Duck Fat Potatoes.

Season the duck again with salt and freshly ground black pepper, then cover the tray with aluminium foil, sealing well at the edges. Roast the duck in the oven for 30 minutes, then remove the foil ...