To do duck you have to be really disciplined, like cut out your social life,” says Chartchai Vongsanikul. “Period.” ...

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While it's often considered fatty, store-bought duck is usually lower in fat than its poultry cousin, chicken.‌ Cuts of duck meat. Popular cuts of duck are the breast and legs. Duck poultry is ...

Then there’s confit. Confit is the French term for a method of salt-curing and slow-cooking meat in its rendered fat. Duck is a popular meat to confit in France, and duck confit is considered a ...

Toss together potatoes, duck fat, and 1 tablespoon salt in a large bowl until well coated. Place a single layer of potatoes in a prepared pan. Top with a second layer of potatoes, covering any ...

And don't dare toss the leftover duck fat! Strain it, then store it in the fridge or freezer so you can scoop it out and use it to fry potatoes, sauté vegetables, or make another batch of duck ...