This succulent Slow Cooker Duck Confit recipe  can be made with just a few minutes of prep time - Healing Gourmet

Duck Confit

This succulent Slow Cooker Duck Confit recipe can be made with just a few minutes of prep time - Healing Gourmet **Olive oil instead**

Garlic Confit: sweetly fragrant cloves of garlic goodness is quite irresistible. Tender cloves can be used in countless ways: whisked into vinaigrettes, slathered on crostini, smashed into mashed potatoes, stirred into dips, incorporated into eggs of all sorts, mashed into pan sauces, even fancied up as a hostess gift in a lovely jar. When the garlic is gone, save that infused oil for drizzling and dipping and sautéing.

Garlic Confit

Garlic Confit: sweetly fragrant cloves of garlic goodness is quite irresistible…

Cassoulet with Duck Confit - Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.

Cassoulet with Duck Confit

Cassoulet Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.

Crisp chicken confit - ambitious, but I kind of want to try learning this technique

Crisp Chicken Confit

Impress family and friends with Crisp Chicken Confit. Although it takes a while to prepare, it is definitely a dish worth waiting for. This method for confit works for duck or rabbit too.

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

Sous Vide Duck Confit

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Risotto With Duck Confit

Risotto With Duck Confit.This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Confit Chicken Thigh and Andouille Sausage Confit recipe: Hearty, meaty, delicious. Just the thing for a cold winter's night.

Confit Chicken Thigh and Andouille Sausage Cassoulet

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich chicken and sausage flavor.

Duck Confit Recipe | Leite's Culinaria

Duck Confit

Duck Confit Recipe | Leite's Culinaria

Tuscan Onion Confit recipe on Food52

Tuscan Onion Confit

Melissa Clark's Really Easy Duck Confit recipe on Food52

Melissa Clark's Really Easy Duck Confit

Melissa Clark's Really Easy Duck Confit recipe on Good, simple, a day or two in the fridge, but simple and fatty and good. And you will have left over duck fat!

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit Recipe on Food52 recipe on Food52

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Truly yummy: Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit Recipe on recipe on

New York Strip Steak With Horseradish-Mint Glaze - Recipes - The New York Times

Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze

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