Duck confit poutine

Active: 45 minutes; Total: 1 day 4 hours 45 minutes; Serves: 4

Duck legs	4
Garlic, chopped	4 cloves
Thyme	3 sprigs
Rosemary	2 sprigs
Sage, fresh	2 leaves
Orange peel without pith	¼
Salt, kosher	1 teaspoon +
Pepper, freshly cracked	¼ teaspoon +
Duck fat, rendered	2 cups
Potatoes, russet; French-fry cut	4 medium
Water, cold	8 cups + ¼ cup
Ice	2 cups
Oil for frying	8 cups
Stock, chicken	6 cups
Cornstarch	1 tablespoon
Cheese curds	2 cups

1. Place the duck legs in a shallow pan. 
2. Rub the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. 
3. Cover with plastic wrap, and let rest in the refrigerator for 24 hours. 
4. Preheat your oven to 250°F. 
5. Rub off the salt and herbs from the duck; set aside. 
6. Rinse off the herbs in a colander, pat dry, and return to the duck. 
7. Cover the duck and herb mix with the rendered duck fat, and cook in the oven until the meat is falling off the bones, about 2 hours 30 minutes. 
8. Place the potatoes in cold, salted water with ice; let sit for 1 hour. 
9. Remove the legs and cool on a cutting board. 
10. Shred the meat from the legs; set aside. 
11. Heat the oil in a heavy-bottom pan until it reaches a temperature of 250°F; line a baking sheet with paper towels. 
12. Remove the potatoes from the water, pat dry, and add to the oil, in batches if necessary, and cook until the fries are soft all the way through and not crispy, about 5 minutes. 
13. With a slotted spoon, remove the fries from the oil, and place on the prepared baking sheet. 
14. Increase the oil temperature to 350°F. 
15. In a stock pot, reduce the stock by two-thirds; set aside. 
16. Add the duck meat into the reduced stock. 
17. In a small bowl, whisk the cornstarch and ¼-cup water until there are no lumps. 
18. Heat the stock and duck to a gentle boil, add the cornstarch mixture, and boil for 45 seconds. 
19. Place the blanched fries into the oil; fry until crispy and golden brown, 2 minutes. 
20. Place the fries in a large bowl. 
21. Add the curds, toss with a generous sprinkle of salt and pepper; divide among four plates. 
22. Spoon the duck and sauce over the fries, and serve. 

Recipe from the Brindle Room, which featured on Diners, Drive-Ins, and Dives.

Chicken & potatoes with garlic Parmesan cream sauce

Chicken thighs, bone in, skin on	6
Italian seasonings	1 tablespoon
Salt, kosher
Pepper, freshly ground
Butter, unsalted	2 tablespoons + 1 tablespoon + ¼ cup
Baby spinach, chopped	3 cups
Potatoes, baby purple, cut in half	16 ounces
Parsley, freshly chopped	¼ cup
Garlic, minced	8 cloves
Flour, all-purpose	2 tablespoons
Chicken broth	1 cup
Thyme, dried	1 teaspoon
Basil, dried	½ teaspoon
Half & half	½ cup
Parmesan, freshly grated	½ cup

1. Preheat the oven to 400°F; grease a 9-by-13-inch baking dish. 
2. Season the chicken with the Italian seasoning, salt, and pepper. 
3. Melt 2-tablespoons butter in a large skillet over medium-high heat. 
4. Add the chicken, skin-side down, and sear both sides until golden brown, about 3 minutes per side; transfer to a platter, and set aside. 
5. Melt 1-tablespoon butter in the skillet. 
6. Stir in the spinach over medium heat, stirring occasionally, until it begins to wilt, about 2 minutes; transfer to a medium bowl. 
7. Melt ¼-cup butter in the skillet over medium heat. 
8. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
9. Whisk in the flour until lightly browned, about 1 minute. 
10. Gradually whisk in the broth, thyme, and basil.
11. Cook, whisking constantly, until incorporated, about 2 minutes. 
12. Stir in the half-&-half and Parmesan until slightly thickened, about 2 minutes; season with salt and pepper to taste. 
13. Place the chicken in a single layer in the prepared baking dish. 
14. Top with the potatoes, spinach, and cream sauce. 
15. Roast in the oven for 25 to 30 minutes, or until the internal temperature reaches 165F. 
16. Garnish with parsley, and serve immediately. 

Recipe from damndelicious.net.

Corned beef & cabbage

Beef, brisket with corned spice packet	3 pounds
Water
Onion, quartered	1 large
Carrots, cut into large chunks	3 large
Celery, cut into 2-inch pieces	3 stalks
Salt	1 teaspoon
Potatoes, red, cut in half	2 pounds
Cabbage, cut into eights	1 small

1. In a large Dutch oven, combine the beef, spice packet, water, onion, carrots, celery, and salt. 
2. Bring to a simmer, skimming off any foam that rises to the surface (careful not to scoop out the spices). 
3. Cover the pot, reduce the heat to low, and simmer until the meal is almost fork-tender, about 3 hours. 
4. Add the potatoes, and simmer, uncovered, until the potatoes are almost tender, about 30 minutes. 
5. Place the cabbage on top of and around the meat, cover the pot, and simmer until the cabbage is tender, 20 to 30 minutes. 
6. Transfer the meat to a cutting board, and let rest for 10 to 15 minutes. 
7. Cut across the grain, and serve in a bowl with ladles of vegetables and broth over the top.