Confit duck is a marvellous make-ahead dish. 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 ...

transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chili and scallion and pulse until chunky. Add the lime juice and season the salsa with salt. Microwave the duck at high ...

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.