The secrets to a succulent chicken confit—and why it’s a dish worth waiting for
Eggs and latkes (pictured). Pull the meat off the bone and pile it on crisp potato pancakes. Get the recipe: Crisp Latkes with Chicken Confit and Eggs.
A baguette. For a sandwich, tuck big shreds into a baguette with thinly sliced celery and a lemony vinaigrette.
Pasta. Mix with chunkier shapes like penne or gnocchi, or use it to fill ravioli.
Risotto. Serve the whole leg. One great fall combo: Season the meat with Chinese five-spice powder before cooking, use butternut squash and walnuts in the risotto, and serve with bok choy.
Mashed potatoes. Nestle the leg next to a rich potato purée and round out the plate with something bracing, like grilled radicchio.
Waffles. Shred onto a waffle, then drizzle with black-pepper béchamel and a little maple syrup.
Tacos. Add a crunchy slaw of green cabbage, cilantro, red onion; a squeeze of lime; and sour cream.