Chicken confit

This may be the most impressive chicken you’ll ever cook. Chicken confit is tender, juicy, and totally okay to store in the fridge for up to one month.

Let me be clear from the start – French food freaks me out. Alarmingly sophisticated, I have always been wary of making it at home and, on the face of it at least, with good reason. Widely re…

This French-Style Duck Confit with Crispy Skin is a gourmet dish that’s sure to impress! 🦆🍷 Tender, slow-cooked duck with perfectly crispy skin offers a luxurious and flavorful dining experience. Perfect for special occasions or when you want to treat yourself to a fine dining meal at home. 📌 Pin this recipe to create a restaurant-quality French-style duck confit for your next special dinner! #DuckConfit #FrenchCuisine #GourmetRecipes #CrispySkin #SpecialOccasionMeals #LuxuriousDinners

Recipe video above. A traditional recipe for Duck Confit from a French chef! Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. This Duck Confit recipe is low-effort and DOESN'T require buckets of duck fat! Simple, yet a lusciously indulgent dish worthy of gracing restaurant tables. This might just be the ultimate dish for a low-stress dinner party or treating your loved ones!Recipe courtesy…

The process of making chicken confit is long, but the time is mostly hands off and it is SO worth it. Confit means to slowly cook food in fat.You can use whatev…

If I had to pick my favorite foods, chicken, garlic, lemons, salt and olive oil would be in my top five, hands down. So, when you combine those ingredients that becomes easily one of my favorite meals. And now that the weather is much colder, eating comfort food, especially comfort food that is easy

A recent menu item at Pernoi, a Birmingham-based restaurant that opened in September, these crispy Confit Duck Legs pair well with a homemade Spice Cake.

This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn’t truly a confit — you won’t need gallons of fat. It’s more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful. (Have an immersion circulator? Just bag the chicken with a few tablespoons of olive oil, some salt, pepper, peeled garlic and a couple…

A tasty chicken dish complemented perfectly by pan-fried potato, bacon and kale, then indulgently topped with a runny egg

These Japanese style confit chicken wings are tasty in so many ways, coated in a sticky sweet sake sauce with a light hint of chilies.