There’s no reason for confit to be saved just for duck legs. You can confit just about any meat in the same way – all you’re doing is cooking meat slowly in fat. I’ve previously tried rabbit with great success, and these chicken legs are another excellent alternative. Confitting is a two stage process – [...]
Confit rabbit legs, brushed with Dijon mustard, rolled and coated in breadcrumbs then deep fried to produce a tender and crisp result, packed with game flavour.
La Grillade is a typical French restaurant, just like the places you’d find in any sizable French town. Except it’s in Leeds. That makes it special. The restaurant is housed in the basement of a Victorian terrace, and looks uninspiring from the outside. Down the stairs, it’s a different world, a series of small dining [...]
An old method of preserving meat is to cook it slowly in fat, then leave it so that when the fat sets, the meat is entirely encased in it. Any type of meat can be cooked and preserved in this way, but the method is particularly suited to poultry, and especially to duck.To make confit [...]