Confit: Four Dishes, Zero Waste

120 mins
Serves 1
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Directions

  1. 1Place chicken legs, peeled garlic cloves, and cherry tomatoes into a deep oven-safe pot.
  2. 2Place chicken legs, peeled garlic cloves, and cherry tomatoes into a deep oven-safe pot.
  3. 3Place chicken legs, peeled garlic cloves, and cherry tomatoes into a deep oven-safe pot.
  4. 4Add fresh thyme, bay leaves, salt, and pepper.
  5. 5Add fresh thyme, bay leaves, salt, and pepper.
  6. 6Add fresh thyme, bay leaves, salt, and pepper.
  7. 7Pour in neutral oil or duck fat until all ingredients are fully submerged.
  8. 8Pour in neutral oil or duck fat until all ingredients are fully submerged.
  9. 9Pour in neutral oil or duck fat until all ingredients are fully submerged.
  10. 10Cook in the oven at 120°C (248°F) for 2 hours until the chicken is extremely tender.
  11. 11Cook in the oven at 120°C (248°F) for 2 hours until the chicken is extremely tender.
  12. 12Cook in the oven at 120°C (248°F) for 2 hours until the chicken is extremely tender.
  13. 13Remove the chicken legs from the oil.
  14. 14Remove the chicken legs from the oil.
  15. 15Remove the chicken legs from the oil.
  16. 16Place chicken skin-side down in a hot pan and sear until the skin is golden and crisp.
  17. 17Place chicken skin-side down in a hot pan and sear until the skin is golden and crisp.
  18. 18Place chicken skin-side down in a hot pan and sear until the skin is golden and crisp.
  19. 19Rest the chicken briefly, then pull it apart.
  20. 20Rest the chicken briefly, then pull it apart.
  21. 21Rest the chicken briefly, then pull it apart.
  22. 22For Confit Bruschetta: Spread the soft confit garlic and tomatoes onto toasted crusty bread.
  23. 23For Confit Bruschetta: Spread the soft confit garlic and tomatoes onto toasted crusty bread.
  24. 24For Confit Bruschetta: Spread the soft confit garlic and tomatoes onto toasted crusty bread.
  25. 25Finish with a pinch of salt and olive oil.
  26. 26Finish with a pinch of salt and olive oil.
  27. 27Finish with a pinch of salt and olive oil.
  28. 28For Garlic Paste: Blend confit garlic into a smooth paste.
  29. 29For Garlic Paste: Blend confit garlic into a smooth paste.
  30. 30For Garlic Paste: Blend confit garlic into a smooth paste.
  31. 31Add a pinch of salt to prevent it from freezing solid and store it in the freezer.
  32. 32Add a pinch of salt to prevent it from freezing solid and store it in the freezer.
  33. 33Add a pinch of salt to prevent it from freezing solid and store it in the freezer.
  34. 34For Confit Cream Pasta: Add confit garlic and tomatoes to a pan and blend with a stick blender until smooth.
  35. 35For Confit Cream Pasta: Add confit garlic and tomatoes to a pan and blend with a stick blender until smooth.
  36. 36For Confit Cream Pasta: Add confit garlic and tomatoes to a pan and blend with a stick blender until smooth.
  37. 37Stir in cream and bring to a gentle simmer.
  38. 38Stir in cream and bring to a gentle simmer.
  39. 39Stir in cream and bring to a gentle simmer.
  40. 40Toss the sauce through cooked pasta of choice.
  41. 41Toss the sauce through cooked pasta of choice.
  42. 42Toss the sauce through cooked pasta of choice.
  43. 43Serve with chili flakes and fresh basil.
  44. 44Serve with chili flakes and fresh basil.
  45. 45Serve with chili flakes and fresh basil.
  46. 46For Confit Roast Potatoes: Strain and reserve the confit oil, which is now infused with garlic, tomato, herbs, and chicken fat.
  47. 47For Confit Roast Potatoes: Strain and reserve the confit oil, which is now infused with garlic, tomato, herbs, and chicken fat.
  48. 48For Confit Roast Potatoes: Strain and reserve the confit oil, which is now infused with garlic, tomato, herbs, and chicken fat.
  49. 49Toss potatoes in the infused oil.
  50. 50Toss potatoes in the infused oil.
  51. 51Toss potatoes in the infused oil.
  52. 52Roast the potatoes at high heat until deeply golden and crisp.
  53. 53Roast the potatoes at high heat until deeply golden and crisp.
  54. 54Roast the potatoes at high heat until deeply golden and crisp.

Ingredients

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