It’s easy to make, but you’ll need to start 2–3 days ahead. The duck breasts are cured, like ham, and the legs are slowly cooked in duck fat, to be served whole or made into rillettes.

Reduce the heat until the water is just simmering. Crack one duck egg into a small bowl. Stir the water with the end of a wooden spoon to create a whirlpool, then carefully pour the duck egg into ...

The duck legs on the left were cured with pink salt, while the ones on the right with kosher salt alone. Not everything about traditionally cooked confit, whether cured with pink salt or not ...

cured duck, and cured fish; snack products including ready-to-eat sausages, jerky, duck necks, duck feet, and clay pot rice; and frozen meat products including frozen sausages, frozen beef patties ...