Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

Seeing as low-fi culinary fundamentals are already part of the Big Duck Project, with basic butchery, stock-making, and dry-aging, it only made sense to tackle classic confit as well (while also ...

Duck goes brilliantly with the subtle aniseed flavour of fennel and the sweetness of fruit. Serve with rice or noodles, or just as it is. Each serving provides 310 kcal, 31g protein, 10g ...

Cook for 4–6 minutes, depending on the thickness of the breasts and how cooked you like the duck, then turn off the heat and allow to rest for a few minutes before serving. 3 Meanwhile, make ...