After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly covered in the fat. The duck legs can then ...

Meanwhile, in a large skillet, heat the olive oil. Add the duck legs and cook over moderate heat, turning occasionally, until crisp and heated through, about 15 minutes. Transfer to a plate to ...

Choose the right fat or oil: While traditional recipes use duck fat, you can use olive ... such as chicken thighs or even whole chicken legs, for confit. The cooking time may vary depending ...

Adding to my duck excitement was the arrival of some cans of duck confit to try. Duck confit is begun by salting the joints of the duck. The salt is washed off the next day and the duck dried.

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...