The secrets to a succulent chicken confit—and why it’s a dish worth waiting for
Young and Hungry Productions
Although it takes a while, confit doesn’t require much hands-on time. This method works for duck or rabbit too. Jasinski prefers duck or chicken fat for the confit, but easier-to-find lard or a 50-50 blend of olive oil and vegetable oil also work.
Recipe: Crisp Chicken Confit