Duck confit dishes

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…

Why do we only eat duck every now and then? Because we have to keep some things special……some things outside the ordinary to make them extraordinary. This my friends, will have your dinner party guests in a state of nirvana. After the first bite of this aromatic crispy duck, they will think they have died […]

A classic French stew normally takes hours of simmering, but this easy duck and sausage cassoulet is a great exception.

This slow-cooked duck recipe from Paula Wolfert is delicious and amazingly forgiving. You'll roast the duck low and slow, then put it under the broiler to get that coveted crispy duck skin. With a tomato, white wine, and olive pan sauce — and plenty of herbes de Provence — it's a southern French recipe to remember.

The results are a traditional duck confit, cooked low and slow in it's own fat. Except, the method isn't traditional at all! It's made pretty simple using sous vide. Just season, cook, and finish off in the oven. The long cook in the sous vide bath inside an air tight sealed bag allows the duck fat to go nowhere except all over your duck and you're left with one tender and rich tasting duck leg.

Confit Duck Leg

“This dish is based on duck dishes from Central Europe in the Winter time – namely Germany, Hungary and Austria – using cabbage braised in spices like clove, star anise and red wine vinegar. Similar to flavours found in mulled wine and paired with sweet currants and aromatic orange, this is typically European and perfect for Winter.” – Executive Chef Graeme McLaughlin.

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.

Relish this savoury dish of Duck Confit with rich red wine reduction topped with Foie Gras and Truffle Jam.

For 15 years, Alta Restaurant and Wine Bar has been a Berkshire favorite and a steady presence in Lenox’s ever-changing dining scene. With Aurelien Telle and Raphaël Gimbert at the helm, Executive Chef Louis Coradetti in the kitchen, and a dedicated front and back of the house staff, the restaurant is consistently abuzz with happy diners, and more waiting for coveted tables.At Edible Berkshires, we were thrilled when Chef Louis offered to create an original recipe just for us. He did not…

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.

Introducing our new 'Caramelized Pomelo BBQ Duck' recipe. A luscious BBQ duck with citrus glaze, marrying French cuisine with the thrill of BBQ. Impress loved ones at your next winter gathering with this quick 30-minute dish for two. Make this cosy winter night special with this tantalizing gluten-free recipe. Tailor it to your taste by swapping duck with chicken or quail, and pair it wonderfully with a glass of red wine.

Duck confit tastes entirely different from duck cooked almost any other way. Cooking it is all about converting tough collagen proteins—pound for pound

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!

Confit de canard has become something of a cliché: It’s standard on most bistro menus in France and in French restaurants around the world, and you can even buy it canned in most supermarkets.

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!

Learn how to make duck confit, a French bistro classic, and you'll have decadent preserved duck legs all winter long.

Australian Gourmet Traveller recipe for Dandelion's duck braised in mandarin juice and star anise with chilli, ginger and holy basil.

Massaman Curry with Confit Duck Leg and Charred Pineapple - delectabilia

Credit to @lukaszkielbasinski New dish on the menu: Duck breast / confit duck leg / carrots ⭐️ Credit to @lukaszkielbasinski New dish o...