The defining dish for any French restaurant is duck confit. It’s the epitome of what separates French cuisine from all the rest. Duck leg, slow-roasted until it’s falling off the bone and then ...

Serve with roast potatoes made from the leftover fat - Matt Austin Duck and goose legs are ideal for slow cooking in their own fat, and once cooked you can store them submerged in that fat in the ...

See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

Rich, tender, and irresistibly flavorful, Duck Confit is a timeless French delicacy that showcases the art of slow cooking at its finest. The duck is gently cured and then slowly cooked in its own fat ...

In the kitchen today, we welcome Chef Joshua Razi from Chop making Orange- Tamarind Confit Duck. Mix confit spice, coat the legs well. Let sit in fridge overnight to cure. Then lightly rinse off.

When winter heads our way, bringing chilly temperatures and dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, ...