Cassoulet with Duck Confit - Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.
Spiced Duck Confit with a Port and Damson Sauce, Jerusalem Artichoke Purée and Purple Sprouting Broccoli. I love this dish, simple flavours based on the classic duck and plum combination that work so well together. The duck meat falls off the bone due to the cooking method and is spiced with my ‘Twenty-Five Spice’ blend which is based on Chinese five-spice powder, plus a few additions. If damsons aren’t in season, use plums instead. Likewise, the Jerusalem artichokes could be swapped for…
Garlic Confit Is the Magic Secret to Loving Any Vegetable — The Vegetable Butcher
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made confit, or use the cooking method described here, called sous vide (under vacuum).