The secrets to a succulent chicken confit—and why it’s a dish worth waiting for
“Eat the confit with anything you’d use regular chicken for,” says Jasinski. “It’ll be yummier.” Try it with ...
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.