The Perfect Duck Recipes are Here! When you start with duck, you can't go wrong. Learn how to use every part, from the breast to the legs to the all-important drippings. Chef-Instructor: John Scoff This 2 & 1/2 hour class will cover: Crispy Duck Breast with Cherry-Thyme Jus Duck Confit (legs cooked in rendered fat to lusciousness) over Frisee Lettuce Salad Crisp Potato Galettes Cooked in Duck Fat Quick Duck Stock