Similar Recipes
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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.
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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.
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Koji Duck Confit
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.
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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.
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French in a Flash: Rustic Roast Duck with New Potatoes, Sugar Snaps, and Spring Onions
"Too often, we think of French haute cuisine without remembering the old, rustic heart that beats beneath it." A Split Personality France is a two-faced country. About a month ago, I ordered duck confit at an English French restaurant. It...
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Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad
Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch.
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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.
Christmas Roast Duck with Apple Cider Drizzle (Easy)
Festive Christmas Roast duck - a duck rubbed with Christmas spices then roasted so the skin is crispy and the flesh is juicy. The rich duck pairs beautifully with a apple cider drizzle sauce.
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Koji-Cured Turkey Confit
Funky shio koji imparts a sweet and savory depth to the meat.
Roasted Braised Duck
This roasted braised duck recipe is so good. With a few special ingredients and a little time, you’ll have an amazing, special dinner on your hands!
A traditional, authentic recipe for Duck Confit (duck legs slow roasted in duck fat), from a classically trained French Chef. It's so easy!
Serve With
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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.
Duck Fat Potatoes - Crispiest, Best Roast Potatoes EVER!
Duck Fat Potatoes are the BEST crispy roast potatoes in the world!! They have an ultra thick, crunchy crust that STAYS crunchy - can't make this with oil!
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Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes
A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad
Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch.
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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.
French in a Flash: Rustic Roast Duck with New Potatoes, Sugar Snaps, and Spring Onions
"Too often, we think of French haute cuisine without remembering the old, rustic heart that beats beneath it." A Split Personality France is a two-faced country. About a month ago, I ordered duck confit at an English French restaurant. It...
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Crispy Potatoes With Garlic-Parmesan Butter
Crispy fingerling potatoes tossed in garlic-parmesan butter. A perfect side dish for a roast dinner.
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Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous
Reduced blackberries and roasted pearl onions go perfectly with crisp duck breast.
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.
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!