C Is for Confit

• total tid: 2 hours

Ingredienser

Chicken legs

Whole garlic cloves (peeled)

Cherry tomatoes

Neutral oil or duck fat (enough to fully submerge)

Fresh thyme

Bay leaves

Black pepper

Salt

Crusty bread

Cream

Pasta (rigatoni or similar)

Chilli flakes

Fresh basil

Potatoes

Vejledning

Confit

Place chicken legs, garlic cloves and cherry tomatoes into a deep oven-safe pot.

Add thyme, bay leaves, salt and pepper.

Pour in oil or fat until everything is fully submerged.

Cook in the oven at 248°F (120°C) for 2 hours until the chicken is extremely tender.

Crispy Chicken

Remove the chicken legs from the oil.

Place skin-side down in a hot pan.

Sear until the skin is golden and crisp.

Rest briefly, then pull apart.

Confit Bruschetta

Spread the soft confit garlic and tomatoes onto toasted bread.

Finish with a pinch of salt and olive oil.

Garlic Paste

Blend confit garlic into a smooth paste.

Add a pinch of salt to prevent it from freezing solid.

Store in the freezer for future cooking.

Confit Cream Pasta

Add confit garlic and tomatoes to a pan.

Blend with a stick blender until smooth.

Stir in cream and bring to a gentle simmer.

Toss through cooked pasta.

Finish with chilli flakes and fresh basil.

Confit Roast Potatoes

Strain and reserve the confit oil.

Toss potatoes in the infused oil.

Roast at high heat until deeply golden and crisp.