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Traditional Duck Confit
For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven.
Koji-Cured Turkey Confit
Funky shio koji imparts a sweet and savory depth to the meat.
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.
Duck Confit (French slow-cooked duck)
A traditional, authentic recipe for Duck Confit (duck legs slow roasted in duck fat), from a classically trained French Chef. It's so easy!
Crispy Koji Duck Confit With Garlicky Duck-Fat Rice and Umeboshi
Put your koji duck confit to use for this simple, weeknight rice bowl.
Crispy Duck Confit With Mixed Bitter Greens Salad
Crisp up homemade duck confit, and serve it with a bright and bitter salad for a simple weeknight meal that oozes Parisian bistro charm.
Dry-Aged Roast Duck Breast
After dry-aging duck yourself, do it justice by roasting it to rosy perfection.
Brown Duck Stock
One of the bonuses of breaking down whole birds like ducks is you get to transform scraps into delicious, homemade stock.
Duck à l'Orange
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
Rich Red Wine Duck Jus
Homemade duck stock and a little patience are the keys to success for this spoon-coating sauce.
For a super-savory spin on duck confit, cure the legs with funky shio koji before cooking them low and slow in rendered duck fat.
Serve With
Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
3 quick and easy BROCCOLINI recipes I can't stop eating
Here are 3 quick, easy, delicious, and practical ways to make broccolini taste really good.
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
Creamy Brussels Sprouts Gratin With Blue Cheese
Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.