The pros, the cons, and the how-to for classic and not-so-classic duck confit. I'm not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker ...

To make the duck, place the duck in a large saucepan filled with boiling water and blanch for 3–5 minutes to remove any excess fatty impurities. To make the seasoning, place the cinnamon sticks ...

Make the saffron labneh ... Drizzle remaining honey-butter over four individual plates. Slice duck breasts crosswise into ½-inch slices and distribute among plates. Arrange carrots alongside ...

Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper.