Duck Confit is one of those French classics that seems like it must be difficult, but in reality is not. Give it a try!

Lamb tongues that I seasoned for confit

Duck Confit and Grand Marnier Souffle at Chez Dumonet – Best meal I’ve had in Paris

Confit of Red Onions made with a lot of red wine

Confit-Style Roasted Duck Legs. Save the delicious garlic tarragon infused fat and use it as “Duck Butter”.

Onions, slowly cooked in butter and a little port wine become a delicious topping for meats, bruschettas, pizzas, or sandwiches.

A rare soup indeed: Italian cicerchia beans in broth with pheasant confit and borage leaves.

Duck Confit Spring Rolls with Soy Sour Cherry dipping sauce. Part of a larger cooking class event in celebration of a friend 35th birthday.

Leftover duck? What could be better than this duck and lentil tart!