Duck confit

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 easy and delicious Duck Confit recipe, inspired by Gordon Ramsay, is a timeless classic perfect for a cozy dinner or special occasion. Slow-cooked to perfection in rich, flavorful fat, the tender duck melts in your mouth while the crispy skin adds the perfect crunch. Best of all, it uses simple ingredients and can be stored for months!

Kohlrabi is a wonderful vegetable to roast, but it needs a little help because of its high water content, so I smother it with herb oil and aromatics. Leave out the anchovies to make this vegetarian

Making confit of duck is nowhere near as difficult as you might think, this confit of duck recipe has a few cheeky shortcuts to ensure no fuss in the kitchen, and extra wow-factor on the table.

On the 12th Day of Christmas, my SousVide Supreme gave to me… 12 delectable duck confit drummers! 🦆 Get the recipe: https://blog.sousvidesupreme.com/2014/01/duck-legs-confit/

This Roasted Duck Confit with Sweet Cherry Demi-Glace served as the main entree to our Cherry Themed Dinner. The sweet cherry demi-glace really cuts the fatty duck. Roasted Duck Confit with Sweet Cherry Demi-Glace Ingredients 1 whole duck carrots celery onions potatoes garlic savory herbs Line the bottom of a…

Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2 hours, not 2 days. It's a game-changer. Bonus by-product: plenty of glorious duck fat.

2 Duck legs Coarse salt Duck fat or chicken fat (enough to submerge the duck legs) Rosemary Peppercorns 1 garlic bulb 200g White beans; soaked overnight 150g smoked bacon 1 Bouquet Garni; a bundle of thyme, bay leaf and parsley Chicken stock or vegetable stock (enough to cover the beans) Herbs for garnish (chives, parsley) Butter Lemon juice Salt Pepper Rapeseed oil

Duck Confit is a classic dish featuring tender, flavorful duck legs slowly cooked in duck fat. Scored and seasoned with a mix of spices, the legs are roasted until crispy. Perfect for a rich and savory meal, it's ideal for enjoying with fresh sides or as a filling in tacos.

Confit Duck Leg

Looking for a super-simple duck confit recipe? You’ve come to the right place. If you’re familiar with duck confit (pronounced con-FEET), you already know that it practically melts in your mouth, is loaded with flavor, and can elevate even the most urbane dishes to gourmet status. But duck confit doesn’t just taste great – it can also be a health-promoting dish that is rich in belly-flattening, disease-fighting monounsaturated fats.

This is a recipe for duck breast confit. Prepare succulent, fork-tender meat with slow cooker, minimal ingredients, and hassle-free cooking.

crispy duck leg confit with morels and fava beans

This confit duck recipe will make more than you will need for a single meal.

This may take a little longer than your average recipe, but John Torode's duck confit is well worth the wait. Most of the work is done well in advance, making this a great dinner-party option.

How to confit duck legs: 1 Confit duck legs

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.

Tony Tobin's Crisp Confit of Duck Leg, Shallot and Cassis Sauce! He serves it up with creamy mash and french beans! A dish to impress with!