We kicked off Food Republic’s third annual Grilling Month with something I’d never thought to grill and will now be grilling frequently: duck confit. And you don’t have to serve it as-is: tacos, sandwiches and salads would welcome the opportunity to get to know it a little better. 

Also this week, we wrapped sausage in bacon for brunch’s sake, included chorizo in our burger patty party and got ready for ripe tomato season by frying the heck out of some unripe ones and making a “patience sandwich.” With bacon and chutney. Here are this week’s new recipes.