Chicken confit

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Duck Confit in a white baking dish Roasted Duck Leg, Duck Thigh Recipes, Whole Duck Confit, Braised Duck Recipes, Duck Confit Plating, Christmas Duck Recipes, Duck Leg Recipes, Duck Confit Recipe, Confit Duck Leg

Recipe video above. A traditional recipe for Duck Confit from a French chef! Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. This Duck Confit recipe is low-effort and DOESN'T require buckets of duck fat! Simple, yet a lusciously indulgent dish worthy of gracing restaurant tables. This might just be the ultimate dish for a low-stress dinner party or treating your loved ones!Recipe courtesy…

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Olive-Oil Confit Chicken with Lemon, Potatoes, Green Olives + Herbs — Local Haven Confit Chicken, Chicken Confit, Confit Recipes, Chicken With Lemon, Lemon Potatoes, Herb Chicken, Stuffed Whole Chicken, Green Olives, Favorite Comfort Food

If I had to pick my favorite foods, chicken, garlic, lemons, salt and olive oil would be in my top five, hands down. So, when you combine those ingredients that becomes easily one of my favorite meals. And now that the weather is much colder, eating comfort food, especially comfort food that is easy

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NYT Cooking: This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn’t truly a confit — you won’t need gallons of fat. It’s more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful.%... Chicken Confit, Parsley Salad, Kitchen And Dining Table, Nyt Cooking, Poultry Recipes, Roasted Potatoes, Preserving Food, What To Cook, Main Dish Recipes

This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn’t truly a confit — you won’t need gallons of fat. It’s more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful. (Have an immersion circulator? Just bag the chicken with a few tablespoons of olive oil, some salt, pepper, peeled garlic and a couple…

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Olive Oil-Roasted Chicken With Caramelized Carrots Recipe - NYT Cooking Chicken Confit Recipes, Confit Chicken, Nytimes Cooking, Chicken Confit, Mushroom Bourguignon, Caramelized Carrots, Chicken Marbella, Sweet Carrots, Silver Palate

Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.

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