Olivia Potts

Confit: the best (and most delicious) way of cooking duck

[Illustration: Natasha Lawson]
  • Comments

Already a subscriber? Log in

This article is for subscribers only

Get a free bottle of Johnnie Walker Black Label when you subscribe to The Spectator for just £12 in our Black Friday sale

  • Free bottle of Johnnie Walker Black Label whisky, worth £30
  • Unlimited access to our website and app
  • Enjoy Spectator newsletters and podcasts
  • Explore our online archive, going back to 1828
Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

Topics in this article

Read next

Trending

Ian Williams

The paper mills helping China commit scientific fraud

Few people embody the ideal of scientific excellence as much as Albert Einstein. Each year a Berlin-based foundation bearing his name hands out awards for the sort of research that might have made him proud. This week, the individual prize went to Elisabeth Bik, not a conventional boffin, but a sleuth – a dogged Dutch

Also in Society

Also by Olivia Potts

Latest

Comments

Black Friday sale: Get 10 weeks for just $1

Unlimited access to the The Spectator, online and via the app

Already a subscriber? Log in