Thin slices of apples stacked with melted butter, sugar and spices and baked for 8 hours. Gluten free.

This duck confit is a deliciously crisp specialty of the Gascony region of Southwestern France.

Pork Confit & Black Eyed Pea Cassoulet with apple, sorghum, sweet potato mash, and coconut milk cornbread.

A beautiful and simple late summer dish – ratatouille!

No fish or eggs here; instead, a thick, rich, confit-style condiment built out of roasted vegetables, slow simmered with tomatoes & herbs.

Serve on a toast, garnish rice and eggs, top your pasta with it. Many uses for this flavorful roasted pepper confit.

Duck Confit Sliders with Asian Slaw: A rich-tasting and elegant take on the classic slider.

An excellent appetizer for wine or an idea for a picnic – tartlets with goat cheese and tomato confit (in Russian with Google translator)

Chinese Five Spice Duck Confit Hash – Pan fried duck egg, roasted piquillo peppers, red onions

Slow Cooker Duck Confit Quesadillas is a wonderful twist on southwest cuisine!

Cassoulet with sous vide duck confit. The perfect late winter meal to warm up the belly.

An appetizer made with feta cheese, confit cherry tomato, chives and thyme.

Aromatic fig confit made with Marsala wine, rosemary and bay leave

Confiture D’Oignons

This seasonal duck, squash and cranberry ravioli is complemented by a simple yet extraordinary sauce. (in French)

Duck “confit” with caramelized fried apples and pumpkin jam (recipe in Catalan, translator on sidebar)

Original dessert from a French chef Alain Ducasse – Tomato confit with goat cheese. (in Russian)

Fava bean cassoulet with duck confit and pork belly is a grand alternative to baked beans… inspired by Paula Wolfert and André Daguin.

Roasted leek confit: leeks, butter, salt & pepper. You won’t believe how delicious it can be.

Pots de Crème au Beurre de Pomme avec Confit de Apple et Pistaches (Apple Butter Pots de Crème with Candied Apples and Pistachios)

Homemade Tagliatelle pasta with Garlic Confit

Slow braised and then grilled octopus is served with spaghetti dressed simply with olive oil, garlic confit, and Italian parsley.