This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic
Carefully simmering fresh ginger in water for a good, long while is the key to deep, rounded flavor. Once you have the ginger syrup on hand, a hankering for ginger ale can be satisfied practically instantly (the drink's trademark fizz comes from seltzer).
Duck Legs Confit Cooked in a Pouch (“Confit” de Canard en Sous Vide)
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made confit, or use the cooking method described here, called sous vide (under vacuum).
Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs!
Braised Duck Legs with Figs, Star Anise, and Winter Squash
Chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below