I use a lot of French cooking techniques in my kitchen and write about them too. They’re basically the foundations of my skills and what I have learnt over the years as a professional chef. I do believe that some of these techniques are never to be forgotten as the end result is priceless.
To confit duck legs in duck or goose fat is one of the techniques I absolutely adore. The texture and flavour is second to none. I also use the sous-vide technique to cook duck legs, which is the healthier option, but sometimes we have to give in to the things that simply taste the best. The beauty about cooking duck legs in duck or goose fat is that they will keep very well in the fridge, if kept submerged in the fat, for up to a week. This in itself is brilliant as you can put