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  • Article

    Master the Technique: Duck Confit

    There are few things more decadent than a rich, crispy leg of duck confit. Here are a few simple steps to making it at home.

  • Article

    Sweet on Onions

    Mild enough to eat raw, sweet onions are also delicious roasted, fried, or grilled

  • Article

    Bistro Classics

    French comfort food to warm up the coldest nights

  • How-To

    Enjoying Duck Confit

    Many people have seen duck confit on bistro menus, but not too many cooks, in the States anyway, have made it at home. This is a situation I hope to…

  • Recipe

    Caramelized Fennel Confit

    Pair this delicious condiment with little lamb rib chops, sautéed pork medallions, or even a seared filet. You could also fold a little into mashed potatoes. If you like, reserve…

  • Recipe

    Master Recipe for Tuna Confit

    This recipe can be doubled easily. Be sure to use very fresh tuna, and to use a deep-frying or candy thermometer to monitor the oil temperature.

  • Recipe

    Duck Confit

    To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online…

  • Recipe

    Duck Confit Salad with Great Northern Beans

    If you’ve got the time, use dried white beans cooked in duck stock instead of the canned beans.

  • Recipe

    Duck Confit Risotto with Butter & Sage

    For this recipe you can make your own duck confit or buy it from a specialty store (such as D'Artagnan). The confit practically melts into the rice during cooking, adding to the…

  • Recipe


    This recipe serves six generously, and it’s easily doubled if you want to make more (leftovers are delicious). If you don’t have the traditional deep earthenware casserole, use a 5-quart…

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