Making the most of a meal

Robert Butterworth is a keen duck and goose hunter, and to make the most of his harvest, he turns to a signature recipe from the south of France: duck or goose confit.

BUSH TO BANQUET


For this recipe, pieces of duck or goose are poached slowly in duck fat or goose fat, then preserved in a jar for later use. When required for consumption the fat is warmed so the pieces can be extracted. Traditionally, the pieces of confit are used...

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