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 ...

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 ...

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.

Add a handful of the cubed bread to pan (do not overcrowd; you’ll need to do these in batches) and turn until crispy. While the confit sears, make the salad. 2.