or make another batch of duck confit. Trim excess fat from duck legs, and pat dry. Place salt, sugar, thyme, rosemary, garlic, and peppercorns in a large bowl. Add duck legs, 1 at a time ...

"Most recipes that you see for confit usually begin with, 'Melt 10 liters of duck fat, then slip in four duck legs.' If you live in the south of France [where confit is from], you can find duck ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf ...

If it keeps its shape, the jam is ready. 12. Allow the jam to cool before serving with the duck leg confit. You can use the same recipe to make a red or black grape jam. Step into a world where the ...

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Oh, and is that the duck right here that I see? JULIE: Yeah, so we use the confit duck legs and we use the breast as well. SETH: Oh wow, okay. Well, because I've had chicken adobo many times ...