Confit (pronounced "kon-fee") is the name for a traditional French method of preservation. Typically this is done by cooking ...

and a verb (i.e., I want to confit that duck.) Meats, fruits, and vegetables can all be prepared in the style of confit. The word stems from the French verb confire, which means to preserve.

10. Boiled vegetables: Are loveable! Cook until crisp-tender in salty water, transfer to a plate or platter, and drown in garlic confit oil. That's it. Heads up: Because garlic confit is so low ...

Confit over low heat until okra is fork-tender but not too soft, about 10 minutes. Remove pan from heat and let sit until oil cools slightly, at least 5 minutes. In a small bowl, whip together ...

then turn them into a rich vegetable confit. You can use it as a base for braises and stews, or add a spike of vinegar to turn it into a delicious sauce for lamb. Heat your oven to 90C fan-forced ...

This story has been updated. If you are a duck lover — and I am, as evidenced by my Thanksgiving sheet pan menu — duck confit is a dish you probably love to eat but have never made. A staple ...

Duck confit is one of their staples ... (Leftover fat is great for sautéing vegetables, fish and shrimp and for frying latkes.) Nevertheless, that’s enough to take me through at least several ...

Strain it, then store it in the fridge or freezer so you can scoop it out and use it to fry potatoes, sauté vegetables, or make another batch of duck confit. Trim excess fat from duck legs ...