Classic Confit Full Recipes
Classic French Duck Leg Confit with Crispy Skin
Traditional duck confit with tender, fall-off-the-bone meat and shatteringly crispy skin, served with garlic-herb potatoes
Orange-Glazed Duck Confit with Five-Spice and Ginger
Duck leg confit with Asian-inspired orange-ginger glaze, five-spice aromatics, and crispy caramelized skin
Tender & Sliceable recipe ideas
Serve atop white bean cassoulet with garlicky breadcrumbs and herb oil.
Brush with pomegranate molasses, grill hot, and plate with charred radicchio and orange segments.
Slice and fan over celery root purée with brandied cherry sauce.
Classic Confit recipe ideas
Serve whole with lentils, bacon lardons, and Dijon vinaigrette for a take on salade landaise.
Shred and crisp, then toss with farro, roasted grapes, arugula, and citrus vinaigrette.
Pull the meat, mix with orange glaze, and pile into steamed baos with scallions.
Pulled Duck recipe ideas
Mix with hoisin-chili sauce, broil, and stuff into lettuce cups with herbs and pickled carrots.
Shred into mole negro, crisp, and spoon over rice with plantains.
Fold into duck ramen with soft eggs, greens, and enoki mushrooms.