No apps or Bluetooth connections required. Before cooking, classic confit recipes call for curing duck legs for a day or two with salt, spices, herbs, and often aromatics. The cure deeply seasons ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home ...

See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

This Mexican dish uses a range of exciting elements, including confit duck, pickled cabbage and mashed avocado to create delicious tostadas. For the curtido, place the vinegar in a large bowl and ...

Confit duck is not something you whip up at home that often, but it’s actually very easy. The sight of golden skin shining is always enticing. The cherries are somewhere between sweet and ...

The following excerpt is her Pork Shank Confit recipe. Use this recipe to confit anything (which is the preservative process of cooking and storing bone-in joints in fat). My latest interest is ...

Duck season has opened and the duck recipe showcases a much underused ingredient. Duck fat is a chef's secret ingredient, bringing comfort and indulgence to winter dishes.