confit

Go now, and you, too, can thrill to fish slowly cooked in garlic oil and confit peppers with the texture of velvet.

Chiles and confit tomato add spark and sass to the dish, which would be better with less salt.

Garlic confit is one of those kitchen staples that, once you make it, you may never want to be without it again.

If subbing garlic confit for raw garlic, note the flavor may be gentler and not as punchy though just as flavorful.

The confit transforms everything it touches with its deep, savory essence.

Norway served a delectable North Atlantic halibut confit with smoked purée celeriac, sunchoke, and cured game meat.

Phillip also orders us a mixed meat and cheese platter with aged comté, Alsacian tomme, chèvre, salami, and duck confit.

The charbroiled Angus burger is just what the doctor ordered ($13) and the duck confit pot pie ($16) sticks to the ribs.

Cherry Tomato Confitby Tom Douglas Traditional confit is duck cooked slowly in its own fat.

Next comes the Confit d'Oie, a sort of goose stew, utterly unlike anything you have tasted before, but not without its merits.