Name: Duck Confit
Yield: Makes 12 duck legs
Ingredients: 1/2 cup coarse kosher salt; 1 tablespoon dried thyme; 2 teaspoons white peppercorns; 2 bay leaves; 12 whole duck legs (leg and thigh); 15 garlic cloves, peeled; 6 7-ounce containers rendered duck fat; 1 cup water; 2 tablespoons vegetable oil

Image may contain Plant Food Produce Vegetable and Seasoning

Duck ConfitCon Poulos

The duck needs to marinate overnight, so be sure to begin at least one day ahead.

TEST-KITCHEN TIP:

For easier duck confit, marinate duck overnight; rinse well. Place in large roasting pan. Pour 1 1/2 cups olive oil over, cover, and roast as directed. The confit will keep in the refrigerator for 3 days. If storing longer, remove meat from bones and return to pan, making sure the oil covers the meat completely. Keep chilled.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.