Confit duck leg

Tony Tobin's Crisp Confit of Duck Leg, Shallot and Cassis Sauce! He serves it up with creamy mash and french beans! A dish to impress with!

This delicious duck confit recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Want to learn more about confit?

Kohlrabi is a wonderful vegetable to roast, but it needs a little help because of its high water content, so I smother it with herb oil and aromatics. Leave out the anchovies to make this vegetarian

A recent menu item at Pernoi, a Birmingham-based restaurant that opened in September, these crispy Confit Duck Legs pair well with a homemade Spice Cake.

Serves 2* INGREDIENTS For the ducks legs 2 duck legs Sea salt, to taste French Quatre Epices (Four Spice) mixture (recipe follows) For the Quatre Epices 2 tablespoons (30 ml) ground white pepper 1 tablespoon (15 ml) ground ginger 1 tablespoon (15 ml) ground nutmeg 1 tablespoon (15 ml) ground cloves DIRECTIONS Fill and preheat […]

Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2 hours, not 2 days. It's a game-changer. Bonus by-product: plenty of glorious duck fat.

A recipe for braised duck legs with leeks, mushrooms and a little brandy. This recipe can be made with either wild or farmed ducks and geese.

This is not a recipe for making traditional duck confit, which tends to be a lengthy three-phase process of salting, rinsing and then simmering in fat. Rather, it's a recipe inspired by the duck confit made by Chef Thien Ngo at Fork, when he discovered his many-years old supply had been mistakenly trashed. Traditionally, too, confit is stored in fat, which will preserve it for months. You certainly could do that, but if you plan on crisping up the legs within a few days, it's easier to store…

The Falcon’s hearty country cooking makes for perfect homemade comfort food – try this impressive duck dish from the Herefordshire restaurant. Keep the left-over duck fat from the confit to make roast potatoes

Rich, gently spiced confit duck meat encased in a rich hot water crust pastry doused with an intense soy, Shaoxing and sugar master stock – what's not to love? This recipe from Tom Anglesea showcases his love for Chinese cooking methods and flavours, and will prove a guaranteed hit at the dinner table.