Traditional confit starts with an overnight cure for the duck legs, which always involves salt to season them, and then ...

Nigella's Roast Duck Legs With Potatoes from KITCHEN) roasts cubes of potato in the fat that is rendered from the duck as it ...

When at 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. While the duck is roasting, bring the duck or chicken stock ...

Birds like chicken, duck, quail, and Cornish hens are smaller, worthy alternatives to the traditional Thanksgiving turkey.

It's wise to check every hour or so during roasting and pour away the excess fat to prevent it spilling over into the oven. For Chinese-style crispy duck, steam or blanch the whole duck in boiling ...

2. Lay the duck, skin side down into a pan and cook it over medium heat. When the skin becomes a crispy golden brown, take the duck out and remove excess oil by patting with a paper towel.

Forget spending all day tending to a tough duck in the oven, trying to coax flavor from its unyielding flesh ... a gamey fowl that would normally require hours of braising into a melt-in-your-mouth ...

You can order the famous turkey that's stuffed with a duck, chicken and Cajun stuffing online and pop in the oven for the big ...

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...