Add Yahoo as a preferred source to see more of our stories on Google. Say “confit” and we immediately think white tablecloths and food that’s delicious but too fussy to make at home. Here, Kim Kushner ...

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 ...

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 ...

Confit refers to the method of slow cooking meat, fully submerged in fat. This technique is excellent for lean cuts of meat such as chicken breasts. By cooking confit, the chicken retains its moisture ...