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RecipeDuck-Fat Fried Potatoes
If you make Miso-Braised Duck Legs, you’ll have fat left over from rendering the legs. Duck fat in general is a precious ingredient that lends amazing flavor to other foods,…
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RecipeCassoulet of White Beans with Braised Pork, Sausage, and Duck Confit
Making this legendary southern French casserole is definitely a project. For the best flavor, Prepare the duck confit at least one week (or up to two months) before making cassoulet—the flavor and texture…
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RecipeHomemade Duck Confit
Prepare the duck confit at least one week before serving—the flavor and texture improve as it sits.
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RecipeDuck Confit
To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online…
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RecipeCassoulet
This recipe serves six generously, and it’s easily doubled if you want to make more (leftovers are delicious). If you don’t have the traditional deep earthenware casserole, use a 5-quart…
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RecipeClassic Roasted Potatoes
This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you're feeding. And since roasted potatoes are a classic,…
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RecipeCrisp Duck Legs with Sautéed Potatoes
Traditionally, the duck legs are sautéed, but I think the skin gets more evenly crisped with my method.
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