Results tagged “breasts” from Birmingham Mail - Restaurant Spy

There are no two ways about it - I'm a leg man. At least as far as duck's concerned.

I can see the appeal of duck breast cooked so the skin is rendered crisp and the meat below is still beautifully pink. But a slow cooked leg takes some beating.

Tonight I cooked a few for a couple of hours or so at 100 degrees and they emerged moist, sweet and magnificent.

Which caused me to laugh afresh at one of the contenders in a recent episode of that dreadful Channel Four programme, Come Dine ith Me. Presented with a confit duck leg, he complained it wasn't pink.