274 bouchon confit Recipes

  • Confit Duck Leg Pozole
    confit duck leg and
    11 More
    confit duck leg, dried ancho chile,** stemmed, seeded , and ribs discarded, chopped white onion, garlic clove, water, dried oregano, crumbled, honey, ground cumin, salt , or to taste, rinsed drained canned white hominy (pozole), chopped fresh cilantro, accompaniments: fresh cilantro leaves ; chopped plum tomato; finely chopped white onion; tortilla chips
    1 hour , 12 ingredients
  • Duck Confit Hash
    confit duck legs, onion, chopped (2 cups) and
    7 More
    confit duck legs, onion, chopped (2 cups), carrots (3 large) cut into 1/3-inch dice, yellow-fleshed potatoes such as yukon gold (3 large), peeled and cut into 1/3-inch dice, salt, black pepper, heavy cream, madeira, chopped fresh flat-leaf parsley
    134 hour , 9 ingredients
  • Asian Noodles with Barbecued Duck Confit
    wide) dried rice-stick noodles (rice vermicelli) and
    13 More
    wide) dried rice-stick noodles (rice vermicelli), carrots , cut into matchsticks, chinese long beans or regular green beans, cut into 1-inch lengths, confit duck legs at room temperature, chopped scallions (about 3), coarsely torn mixed fresh herbs such as mint , cilantro, and basil, hoisin sauce, fresh lime juice, sriracha (southeast asian chile sauce), soy sauce, chinese black vinegar (preferably chinkiang), dark brown sugar, asian sesame oil, garlic clove, finely chopped
    50 min, 14 ingredients
  • Creamy SauerKraut Gratin with Duck Confit
    plain fine dry bread crumbs, onion, finely chopped and
    9 More
    plain fine dry bread crumbs, onion, finely chopped, turkish or 1/2 california bay leaf, juniper berries (see cooks note, below), crushed, unsalted butter, sauerkraut, drained and chopped, confit duck legs at room temperature, heavy cream, whole milk, eggs, grated nutmeg
    1 hour 15 min, 11 ingredients
  • White Bean Soup with Duck Confit
    dried white beans such as cannellini (2 1/2 cups), picked... and
    14 More
    dried white beans such as cannellini (2 1/2 cups), picked over and rinsed, confit duck legs at room temperature, extra-virgin olive oil, onions, finely chopped, carrots, finely chopped, celery ribs, finely chopped, garlic cloves, finely chopped, turkish bay leaves or 1 california, thyme sprigs, reduced-sodium chicken broth, water, diced tomatoes, drained, armagnac or cognac, chopped flat-leaf parsley
    2 hour 30 min, 15 ingredients
  • Pasta with Confit Duck and Savoy Cabbage
    vegetable oil, confit duck legs and
    9 More
    vegetable oil, confit duck legs, onions , halved lengthwise, then sliced (1/4 inch thick; 4 cups), salt, savoy cabbage, cored and cut into 2-inch pieces (8 cups), dry white wine, reduced-sodium chicken broth (12 fl oz), dried campanelle (bell-shaped pasta) or garganelli, unsalted butter, chopped fresh flat-leaf parsley, black pepper
    1 hour 15 min, 11 ingredients
  • Barley Soup with Duck Confit and Root Vegetables
    pearl barley, water, confit duck legs and
    7 More
    pearl barley, water, confit duck legs, carrots, peeled , quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 cup), parsnips, peeled , quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (1 3/4 cups), garlic clove, finely chopped, reduced-sodium chicken broth (24 fl oz), salt, black pepper, chopped fresh thyme
    1 hour 15 min, 10 ingredients
  • Butternut Squash Gnocchi with Duck Confit and Swiss Chard
    butternut squash , halved lengthwise and seeded and
    14 More
    butternut squash , halved lengthwise and seeded, yukon gold potatoes, egg, lightly beaten, grated pecorino romano (1 1/2 oz), chopped fresh thyme, chopped fresh sage, salt, white pepper, nutmeg, all-purpose flour plus additional for dusting, confit duck legs, unsalted butter, swiss chard, stems and tough center ribs discarded and leaves cut into 2- by 1-inch pieces, then washed (but not dried), salt, grated pecorino romano
    15 ingredients
  • Pear and Duck Confit Salad
    dijon mustard, sherry vinegar, extra-virgin olive oil and
    6 More
    dijon mustard, sherry vinegar, extra-virgin olive oil, chopped shallot, pecans, coarsely chopped, confit duck legs, firm-ripe anjou or bartlett pears (preferably red), mixed greens, such as frisee (french curly endive), tender watercress sprigs, and baby spinach leaves, crumbled roquefort or other blue cheese (1/2 cup), optional
    1 hour , 9 ingredients
  • Duck Confit Pasta
    duck legs , confit, fettuccine pasta and
    13 More
    duck legs , confit, fettuccine pasta, salt , pepper to taste, olive oil, duck fat, garlic cloves, chopped, shallot, sliced, dried apricot, sliced, crushed hazelnuts, dry white wine, chicken stock, butter, softened, chopped fresh thyme, chevre cheese, fresh ground pepper
    40 min, 15 ingredients
  • Bouchon's Sautéed Spinach With Garlic Confit Bouchon's Sautéed Spinach With Garlic Confit
    peeled garlic clove (about 45 cloves) and
    7 More
    peeled garlic clove (about 45 cloves), canola oil (or enough to cover the garlic), spinach (preferably baby , or 2 10-oz bags), unsalted butter, shallot, minced, garlic cloves, confit, kosher salt, fresh ground black pepper
    1 min, 8 ingredients
  • Duck Leg Confit Hash Duck Leg Confit Hash
    confit duck legs, onion, chopped (2 cups) and
    9 More
    confit duck legs, onion, chopped (2 cups), carrot, cut into 1/3-inch dice, purple potatoes, peeled and cut into 1/3-inch dice, parsnip, peeled and cut into 1/3 inch dice, butternut squash, peeled and cut into 1/3 inch dice, salt, black pepper, heavy cream, tawny port, chopped fresh flat-leaf parsley
    2 hour , 11 ingredients
  • Instant Borscht with Confit Duck Instant Borscht with Confit Duck
    borscht with shredded beets and
    12 More
    borscht with shredded beets, reduced-sodium beef broth (about 1 3/4 cups), tomato sauce, onion, finely chopped, confit duck legs at room temperature, coleslaw salad mix, caraway seeds, toasted, salt, black pepper, sliced pickled beets , liquid reserved and, if desired, beets coarsely chopped, chopped fresh dill, sour cream
    30 min, 13 ingredients
  • Pork Cassoulet with Pork Confit and Winter Tomato Sauce Pork Cassoulet with Pork Confit and Winter Tomato Sauce
    water, divided and
    18 More
    water, divided, dried beans , such as emergo beans or french horticultural beans (about 5 cups), fresh parsley sprigs, fresh thyme sprigs, bay leaves, pancetta (italian bacon; about 1 inch thick), onion, skin on, whole garlic head, skin on, coarse kosher salt, ground black pepper, olive oil, chopped onions, dry white wine, thawed reserved juices from pork confit plus additional low-salt chicken broth (if needed) to measure 2 cups total, cupswinter tomato sauce, sweet italian sausages, pork confit (see recipe ), coarse fresh breadcrumbs, olive oil
    19 ingredients
  • Duck Confit with Oranges and Watercress Duck Confit with Oranges and Watercress
    navel oranges, red-wine vinegar, fresh lemon juice and
    5 More
    navel oranges, red-wine vinegar, fresh lemon juice, dark brown sugar, extra-virgin olive oil, confit duck legs at room temperature, watercress sprigs (from 2 bunches), tough stems discarded, walnuts, toasted , cooled, and coarsely broken
    40 min, 8 ingredients
  • Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw
    red cabbage (1/2 head), cored and cut into 2-inch chunks and
    11 More
    red cabbage (1/2 head), cored and cut into 2-inch chunks, salt, pickled beets, cider vinegar, confit duck leg, onion, cut into 1/4-inch dice, russet (baking) potatoes (about 1 lb total), egg, lightly beaten, black pepper, fine dry bread crumbs, vegetable oil for frying, garnish: chopped fresh chives
    50 min, 12 ingredients
  • Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney
    sweet potatoes (1 1/2 lb total ), vegetable oil and
    2 More
    sweet potatoes (1 1/2 lb total ), vegetable oil, confit duck leg (5 1/2 oz), skin and bone discarded and meat finely shredded, cranberry black pepper chutney
    1 hour 30 min, 4 ingredients
  • Celery Root Bisque with Duck Confit and Cracklings Celery Root Bisque with Duck Confit and Cracklings
    duck leg confit (about 1/2 lb) if desired and
    7 More
    duck leg confit (about 1/2 lb) if desired, a 1 1/2-lb celery root (sometimes called celeriac), shallots (about 6 large), celery ribs, unsalted butter, water, fresh lemon juice , or to taste, chilled heavy cream if desired, or to taste
    8 ingredients




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