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Cook gently in a mixture of oil and butter with seasoning, store in the fat

Slow-roast in olive oil with herbs, store covered with oil in a cool, dark place

Peel and simmer in butter or oil, store in an airtight container with fat

Slice and simmer in a sugar-syrup mixture, store in syrup refrigerated

Simmer gently in olive oil until tender, store in oil in an airtight container

Cure with salt and spices, slowly cook in rendered fat, store submerged in fat

Cook slowly in duck or goose fat until creamy, store in the fat

Slow-cook in a mix of butter and oil, season with salt, store in the cooking fat

Simmer in oil or butter until tender, then store in the fat in a sealed container

Cooked slowly in its own fat at low temperature, stored submerged in the fat to preserve

Season and cook in poultry fat at a low temperature until tender, store in fat for preservation