Leg

garlic • green onion • small red onion • Juice of 1 lemon • water (about 50 ml) • small pickles • Chutney spice blend or 4-spice blend, to taste • Coriander seeds, ground ginger • honey • yellow peaches • Herb-infused oil, such as thyme or rosemary oil • chicken leg quarters

chicken leg quarters • pitted green olives (about 250 grams) • carrot • olive oil • Salt, pepper, cinnamon, and turmeric • potato • chopped onion • Chopped parsley

large chicken leg quarters (thigh and drumstick) or 4 small ones • smoked bacon (about 100 grams) • medium head of green cabbage • sweet onion (such as Vidalia) • chicken bouillon cube • water (750 ml) • long-grain rice (about 300 grams), 10-minute cook time • salt and pepper • olive oil

whole venison leg with bone • potatoes (about 1.5 kg) • carrots • mushrooms (about 400 grams) • Salt, pepper • Nutmeg • Olive oil • Butter • large onions • shallots • beef broth (about 750 ml) • heavy cream (about 150 ml) •

chicken leg quarters • sliced frozen white mushrooms (about 500 grams) • sliced frozen onions (about 80 grams) • tomato sauce, homemade or store-bought (about 350 grams) • water (about 50 grams) • chicken bouillon cube • green olives • dried wild garlic (or substitute 1 tablespoon minced fresh garlic) • herbes de Provence • olive oil • coarse sea salt (such as gray sea salt) • black pepper

leg of lamb, about 3 1/3 lbs (1.5 kg) • garlic • unsalted butter (40 g) • Muscat wine (about 16 fl oz or 475 ml) • honey (4 tablespoons) • mustard • Salt, pepper, olive oil • Thyme, rosemary

chicken leg quarters • About 10 green olives • lemon • onion • garlic • potatoes • Olive oil • Cilantro • Ginger • Saffron • Salt and pepper

potatoes (about 800 grams) • duck confit legs • butter (about 20 grams) • flat-leaf parsley • breadcrumbs (about 20 grams) • nutmeg • Salt, pepper

fresh duck legs • duck fat • garlic • coarse salt • freshly ground black pepper • bay • thyme • water (about 1/2 cup or 120 ml)

duck confit legs • duck fat (about 30 grams) • Persian blue salt (or regular salt) • Freshly ground black pepper • Roscoff pink onion (or 1 small sweet onion) • purple garlic (or regular garlic) • small bunch curly parsley

raw duck legs • duck fat (about 300 grams; goose fat can also be used) • garlic cloves • Thyme (I used herbes de Provence as a substitute) • Salt & pepper

confit duck legs, • large apple, • shallot, • chopped parsley, • eggs, • all-purpose flour (150 grams), • baking powder, • shredded Swiss cheese (100 grams), • milk, warmed (125 ml), • sunflower oil (80 ml), • Black pepper

green cabbage • small onions • garlic • carrots • smoked sausage • duck confit legs • homemade canned tomatoes (about 500 grams) • dried thyme • bay leaves • herbes de Provence • salt, pepper

duck or goose confit legs (or 4 confit wings) • carrots • potatoes • turnip • leek • onion studded with 3 whole cloves • bouquet garni (parsley, thyme, celery, bay leaf) • coarse salt • whole black peppercorns

duck legs for confit • coarse salt (about 15 grams) • Périgord pepper (about 5 grams) • Duck fat

duck confit legs • About 2 1/2 cups homemade mashed potatoes (about 600 grams) • carrots • shallot • Breadcrumbs (preferably homemade from stale bread) • Olive oil • Salt, pepper • Four-spice blend (optional)

duck confit legs • onion • potatoes, peeled and chopped (about 400 grams) • milk (about 320 grams) • butter (about 40 grams) • sweet potatoes, peeled and chopped (about 400 grams) • Salt and pepper • Breadcrumbs and shredded Swiss cheese (Gruyère) to taste

eggs • duck confit leg (or substitute with pork or 7 oz/200 g shrimp) • rice vermicelli noodles (200 g) • Shrimp heads (or 1 bouillon cube also works) • lemongrass • kaffir lime leaves (optional) • coconut cream (or coconut milk, about 200 ml, use your preference) • Thai red or yellow curry paste (laksa paste is even better if you have it) • Juice of 1/2 lime (or more to taste) • fish sauce (preferably from Phu Quoc) • Tofu puffs (or pan-fried tofu) • Cilantro •

chicken thighs (adjust based on number of servings) • onions • bouillon cube • Salt and pepper • Seasoning sauce (such as Maggi or soy sauce) • Herbes de Provence • Garlic powder

chicken leg quarters • sesame oil (30 ml) • soy sauce (30 ml) • sweet soy sauce (5 ml) • honey or agave syrup (15 ml) • Sesame seeds • small potatoes, such as fingerling (500 grams) • onion • chicken bouillon cube • minced garlic (30 ml) • Salt and pepper • Thyme and parsley •

leg of lamb (about 600 grams) • red onions • lemons (preferably fresh-picked, if available) • marinated garlic (homemade, if possible) • paprika • mild chili powder • Peruvian chili powder (or substitute with another mild chili powder) • salted butter (about 20 grams) • cooked white rice (about 150 grams) • Salt and pepper

potatoes (about 1 kg) • confit duck legs • Shallots • red wine (about 150 ml)

lamb shoulder or leg (about 1 kg) • large can crushed tomatoes (28 oz, about 800 g) • fresh or frozen peas (about 200 g) • snow peas (about 200 g) • olive oil • Thyme • Salt and pepper

chicken leg quarters • red wine (2 liters) • garlic cloves • bay leaves • fresh thyme • Salt • Black pepper • chicken carcasses • large red onions • carrots • celery stalks • garlic bulb •

leg of lamb (500 g) • red onion • carrots • celery stalk • potatoes (275 g) • green peas (66 g) • garlic cloves • tomato paste • Thyme • Bay • Salt • Pepper •

pie crust • confit duck leg • fresh figs • goat cheese log (about 100 grams) • shallots • hazelnuts • Honey • Mustard • Parsley

duck legs • Coarse salt • Black pepper • garlic cloves • fresh thyme • Duck fat

Cooked chickpeas • Cherry tomatoes • Cucumber • Sweet pepper • Fresh red onions • Diced sheep’s milk cheese (such as Manchego or feta) • Confit duck leg (one leg serves 2 or 3 people) • Pitted prunes

potatoes (about 400 grams) • parsnips (about 400 grams) • large can of duck confit legs or 3 duck confit legs • shallots • hot milk (240 ml) • Salt, pepper, nutmeg • grated Parmesan cheese (about 50 grams) • all-purpose flour (about 50 grams) • unsalted butter, at room temperature (about 40 grams)

potatoes (about 1.5 kg) • duck confit (4 to 6 legs) • butter (about 120 grams) • hot milk (about 350–400 ml) • shredded Swiss cheese (about 100 grams) • Salt and pepper