So now you've seen the words "Duck Confit." Are you scared yet? Think it sounds too fancy to be easy? Don't be scared! This is actually one of the simplest recipes in the world. All it takes is time before you'll be setting down a heck of a wow factor meal in front of your guests or even just your family.Duck is one of my favourite meats in the world and the legs can be found relatively easily and cheaply if you know where to look. I actually prefer the legs to the typically more expensive breasts.Make sure that you don't throw away that fat that renders off the duck as you cook it. Duck fat is liquid gold and can be used on potatoes, veggies, and even eggs as a substitute for butter!

The pancetta recipe isYou can use store-bought pancetta or pork belly, salt pork, bacon or sausages. Recipe by Mayumigohan

It's my mother's regular pot-au-feu. Lots of vegetables, and a lighter taste.I used a whole May Queen potato, but when there's not much time, I cut it in half. Make sure the potatoes don't crumble. Try to be careful because the sausages may burst. Recipe by Mawaru7

My wife loves to cook it in winter time when cabbages become sweeter.

This is our family favorite pot-au-feu recipe.It's recommended if making a chicken pot-au-feu.If making it with sausages, see.Add your choice of vegetables. The order to for cooking vegetables is to first sauté the aromatic vegetables to bring out the flavors, then add the vegetables that are slow to cook through, and finally add those that cook through quickly. Adjust the amount of salt depending on the vegetables used and the water content of the ingredients. For 2 serving. Recipe by Niwanomomo

It is easy to make and you can eat plenty of vegetables. This is good for spring and summer.New season potatoes are nice, so I added them to this dish.The vegetables yield a lot of liquid. It is better not to add a lot of water so you can enjoy the rich vegetable flavour.If you use new season potatoes and cabbage, add at the end because they soften quickly.(You can use a pressure cooker to cook the root vegetables and shorten the cooking time). Recipe by Niwanomomo

This simple pot-au-feu is a family favorite.-Adding garlic powder and mushrooms will give the pot-au-feu a richer flavor. Try adding whole pepper and bay leaves if available.-Add vegetables of your choice. For a change, tomatoes will give a slightly sour taste. For 2 to 4 servings. Recipe by Niwanomomo

This is a hearty recipe that allows you to take nutrition of various ingredients at once with just one pot.Other ingredients such as cabbage, broccoli, potatoes, and lotus root are also delicious.

I created a recipe cooking in a pressure cooker with lots of vegetables.When putting the vegetables in the pressure cooker pot, put the hardest vegetable, in this case the daikon radish, in the bottom.If the soup seems too weak to you after adding more water, add more soup stock cubes or salt and pepper to season. Recipe by *yuki*

I used to use a block of beef or pork in pot au feu, but I tried using bacon and sausage for more richness.I use a salted bacon in this recipe, so I just used 1 stock cube for every 500 ml of water. If you are not using bacon, use 1 cube per 300 ml of water. For about 8 servings. Recipe by FarmersK

I've been having fun coming up with variations of a simple vegetable soup recipe that I found.Because you're using a rich vegetable soup you can reduce the simmering time and it will still taste amazing. Try adding some onion or chicken if you like. The trick to this recipe is using ingredients that have been heated beforehand in the microwave. Recipe by Garumeri

Pot au feu is a French hot pot. It's not a fancy dish at all, but in the cold of winter I feel like eating something like this. The only seasoning is salt. In France they don't add instant soup stock either.Have you ever made pot au feu and thought there's something lacking? And you may have added instant soup stock and other things. But if you cook it in the moisture that comes out of the vegetables only, the flavor will be very rich.And by letting it cool down once, the umami (glutamates) will be concentrated. It's the same reason that curry is more delicious the next day too. Recipe by pogue