Tender meats with the crispy skin, and that's why I love confit de canard," says Lebovitz. The California-trained chef loves fresh food and cooking, and he doesn't eat anything that comes out of a ...

Ladle in the fat, taking care not to pour in any cooking juices, as these will not keep. Store the confit in a cool place until the next day, then cover with greaseproof paper and store in the ...

healthy and easy-to-make options Parmentier de Confit de Canard Duck Confit Pie Parmentier was the man who popularised potatoes in France in the 18th century. Whenever you see his name on a dish ...

Then it is slowly cooked in duck fat and refrigerated. Finally, it is reheated and served as the classic confit de canard. Before refrigeration was commonplace, duck was cured and "poached" in its ...

To make the duck confit, put the duck legs in a small shallow tray, skin-side down, and season with the salt, pepper, garlic and thyme. Cover with cling film, press down and leave to marinate for ...

A proper confit de canard can’t be rushed. Many French restaurants have a three-day process for preparing it, and we’re thankful for them because we struggle with 30-minute meals let alone ...

It costs £7.50, plus postage, for 225g. Q My wife came back from France with some containers with two duck legs in fat - confit de canard. Can I buy them in Britain? JB, Winchester A Confit de ...

TIP If the skin is not crispy enough, I like to give the duck legs a 3-minute blast under the grill at the end. What’s magical about this recipe is the combination of crunchy skin and melt-in ...