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

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

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

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

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

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

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

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

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

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

Quarter and slow-cook in olive oil with aromatic herbs, store in oil refrigerated