Say “confit” and we immediately think white tablecloths and food that’s delicious but too fussy to make at home. Here, Kim Kushner is breaking it down with her garlic-confit chicken with lemon and ...

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 ...

1. In a small bowl, combine 3 tablespoons of the thyme with 1 1/2 teaspoons of salt and the garlic, fennel and allspice. Sprinkle the mixture all over the chicken and place in a deep casserole. Cover ...

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 ...

– Start by making the marinade for the chicken. In a blender, add olive oil, parsley, garlic, rosemary, black peppercorns, kosher salt and sherry vinegar (or red wine). Add Dijon mustard. Blend until ...

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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 ...

Start by sprinkling half the salt, sugar and peppercorns in the bottom of a square glass baking dish. Lay the chicken legs on top, skin side down, and sprinkle with the remaining salt, sugar and ...

This dish delivers everything good about traditional confit, along with a few bonus items Classic duck confit is a true labour of love. There is salting and curing, an overnight rest, a ton of ...