An autumn/winter feast worth staying in for: madeira and quince braised duck legs, a whole baked winter squash with brown butter sage, plus pickled chicory A trio of recipes to suit November’s produce ...

1. Remove the meat confit from the refrigerator and use a wooden or plastic utensil to remove three large chunks of meat, plus two tablespoons of the preserving fat. Set aside at room temperature. 2.

Preheat the oven to 180C (350F, Gas mark 4). Rub the duck legs with salt and pepper and place them in a casserole and cook for one hour. Peel the squash, cut them into wedges, place them in a roasting ...

Heat olive oil in a 12 inch saute pan over medium low heat. Place Duck Breasts skin side down in pan. Cook slowly, approximately 3-5 minutes, removing excess fat from pan as necessary. Place entire ...

I love Thanksgiving for two reasons: My whole extended family makes an effort to get together, no matter how busy we are, and we have a huge feast. We take turns hosting a holiday dinner consisting of ...

Make the duck: Preheat the oven to 200 degrees. In a spice grinder, combine juniper berries with black pepper, salt and sugar and grind into a coarse powder. With a sharp paring knife, score duck skin ...

AS a chef I enjoy cooking duck and trying out new dishes because it is an ingredient that can be used in a lot of different ways, whether it is a plain roast whole duck or crispy duck served with ...

Duck legs are something I tend to eat far more often than a whole bird. They have a neatness to them, and often seem to work out to be better value. You need just one leg apiece. Soft, moist flesh is ...