Get the latest Confit recipes from Group Recipes. http://www.grouprecipes.com/tag/confit Um, yeah... I LOVE duck! http://www.grouprecipes.com/106789/duck-confit-a-lorange-with-grand-marnier-french-toast.html This is one of my favorite dishes to cook during fall when the transaction between summer and fall start to bring chilly weather. Comfort food...and i thought i'd like to add the reason why i dont add exact measurements. It's because i HATE recipes, i think cooking should be about creativity, trying new and weird things that you never thought would work, and having both good and bad experiences. Following them as guidelines is fine, but i'd really prefer people to do things on their own with their own twists and making it theirs. :):) enjoy. http://www.grouprecipes.com/103432/duck-confit-over-fall-squash-risotto-wild-mushroom-foam-white-truffle-oil.html You KNOW I went back to Costco and bought more of that delicious duck confit! The sweet potato puree is soooo good, like sweet potato pie! We were also licking the cherry sauce off the spoon when dinner was over :-p http://www.grouprecipes.com/83693/duck-confit-with-sweet-potato-puree-and-cherry-shallot-sauce.html Oh my God, I found packages of Grimaud Farms duck confit at Costco last week and almost died of excitement! Only 8 bucks for a package of 4 duck legs. Nyoice! :-D http://www.grouprecipes.com/81676/muscovy-duck-confit-with-endive-roquefort-and-walnuts.html My original plan was to use reconstituted ancho chilies for this, but I couldn't find them close enough to the house so I settled for ancho chili powder...which still had the same fruity taste and mild heat I was looking for. I will try it with actual chilies next time. This is absolutely amazing on pork and beef, and also makes for a very grown-up ice cream topping. http://www.grouprecipes.com/77463/ancho-berry-confit.html One of those recipes that makes me happy that I have an herb garden. This recipe isn't difficult, though it is hard to watch it sit in the fridge for a day without wanting to make it right away. This is a recipe I modified to suit my tastes, after I had my friend Sara's version of it. Good with potatoes and a salad. I've also learned that it impresses peoples' parents when you serve this for dinner. There's a LOT of wine in this dish, so you may reconsider serving it if the people you plan to have over don't drink. http://www.grouprecipes.com/60740/herbed-fillet-of-beef-with-drunken-tomato-confit.html I found this recipe to be a great way to serve duck confit in both the winter and summer seasons. All you need to add is some goos bread and wine. http://www.grouprecipes.com/40988/duck-lyonnaise.html This dish is everything in one dish: sauteed chicken cutlets topped with fresh spinach and drizzled with lemon aioli. The recipe came from The Tasting Room in Omaha, NE. I had so much fun making all the different steps that created the one flavorful *and*colorful dish. My regret is that I plated this in a dish that was too busy and took away from the food. http://www.grouprecipes.com/33811/entertaining---tuscan-chicken.html The combination of grapefruit and sage go surprisingly well together. Use this to garnish and serve with a myriad of dishes, from meats to seafoods to salads. I served it with a carpaccio of smoked moulard duck, pickled aspragus, micro shiso, fleur de sel, and a truffle foam. http://www.grouprecipes.com/12375/sage-infused-grapefruit-confit.html In my version, I pan seared salmon then finished it in with a crispy phyllo crust and arugula pesto. You can simply pan sear the fish with salt and pepper and a squeeze of lemon at the end. Besides salmon, snapper, sea bass, halibut, and grouper will all pair extremely well with the confit. The oil doubles as a sauce and can be stored in the fridge for future use. http://www.grouprecipes.com/3019/pan-seared-salmon-with-a-tomato-fennel-confit.html