Confit: Four Dishes, Zero Waste

2h
Serves 1
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Directions

  1. 1Place chicken legs, peeled garlic cloves, and cherry tomatoes into a deep oven-safe pot.
  2. 2Add fresh thyme, bay leaves, salt, and pepper.
  3. 3Pour in neutral oil or duck fat until all ingredients are fully submerged.
  4. 4Cook in the oven at 120°C (248°F) for 2 hours until the chicken is extremely tender.
  5. 5Remove the chicken legs from the oil.
  6. 6Place chicken skin-side down in a hot pan and sear until the skin is golden and crisp.
  7. 7Rest the chicken briefly, then pull it apart.
  8. 8For Confit Bruschetta: Spread the soft confit garlic and tomatoes onto toasted crusty bread.
  9. 9Finish with a pinch of salt and olive oil.
  10. 10For Garlic Paste: Blend confit garlic into a smooth paste.
  11. 11Add a pinch of salt to prevent it from freezing solid and store it in the freezer.
  12. 12For Confit Cream Pasta: Add confit garlic and tomatoes to a pan and blend with a stick blender until smooth.
  13. 13Stir in cream and bring to a gentle simmer.
  14. 14Toss the sauce through cooked pasta of choice.
  15. 15Serve with chili flakes and fresh basil.
  16. 16For Confit Roast Potatoes: Strain and reserve the confit oil, which is now infused with garlic, tomato, herbs, and chicken fat.
  17. 17Toss potatoes in the infused oil.
  18. 18Roast the potatoes at high heat until deeply golden and crisp.

Ingredients

  • Chicken legs
  • Whole garlic cloves
  • Cherry tomatoes
  • enough to fully submerge Neutral oil or duck fat
  • Fresh thyme
  • Bay leaves
  • Black pepper
  • Salt
  • Crusty bread
  • Cream
  • Pasta (rigatoni or similar)
  • Chilli flakes
  • Fresh basil
  • Potatoes

Equipment

deep oven-safe potovenhot panstick blender

Tips

  • Use a pinch of salt when blending garlic paste to prevent it from freezing solid.
  • The infused confit oil can be used to roast potatoes for enhanced flavor.

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