The term confit is French for "to preserve" and it's most often associated with duck. A time-honored method, it also works with other meats, as well as citrus fruit, garlic, onion and even eggs. But ...

It was an outrageously expensive A5 Wagyu brisket that lured me to Austin. The team at LeRoy and Lewis had plans to smoke it, and they offered me a taste. It was the height of barbecue decadence, but ...

When writing her latest cookbook, “À Table: Recipes for Cooking and Eating the French Way (Chronicle Books, $30), Paris-based Rebekah Peppler considered including a recipe for duck confit, the ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. It helps that fall is creeping up on us, so we’re on the hunt ...

Salt and pepper the giblets, tuck a couple of sprigs of thyme in with them in a bowl, cover and refrigerate for at least 2 hours. Pre-heat oven to 250F. Melt 2 cups of fat and allow to cool enough to ...

In this video, we explore how to make a delicious Fried Chicken Sandwich topped with Cherry Tomato Confit. The tutorial ...

Note: Confit is cured meat, slowly poached in its own fat. • 2 large chicken legs (about 1 lb., 4 oz.) Rinse and dry chicken and place in a medium-sized bowl. Add the kosher salt, rosemary, parsley, ...

COLORADO, USA — Here's a recipe for Lemongrass Confit Chicken Drumette tossed in Harissa Buffalo Sauce and served with Togarashi Ranch. This recipe was created by Chef Heather Carr of Footers Catering ...

Alison Roman’s olive oil-roasted chicken is worth making for the salty, lemony leftover fat alone. By Alison Roman Classic duck confit is a true labor of love. There is salting and curing, an ...