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 ...

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 ...

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 ...

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, ...

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 ...

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 ...