Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) ...

The tea is being served from March 15-31 ... a twist on the Sunday brunch classic using duck eggs, alongside waffles and succulent duck confit. Italian springtime delicacies will see an array ...