Chicken Confit with Salad

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Old-fashioned confit recipes call for long marinating times, plenty of duck fat, and long, gentle cooking. While duck fat is still welcome in Jean-Georges’s kitchens, he also likes a light confit made with olive oil (this need not be your best estate-bottled extra virgin olive oil).

He serves it with salad greens and a dressing based on a quickly made juice from the meat scraps. This confit

Ingredients

Method