Is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection.
Preparing Confit. To make a classic duck confit, you'd first season duck legs with salt, brown sugar, garlic and fresh herbs such as thyme and other spices. Then, the duck is simmered in duck fat and water for a few hours. The water will slowly cook off while the fat remains. Confit (pronounced cone-FEE) is a technique for preserving meats such as duck, goose or pork that involves cooking the meat in its own fat, and then storing the meat in this fat in a covered container. Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin.  Confit (French, pronounced [kɔ̃fi] or in English con-fee) comes from the French word confire which means literally preserved; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature than deep frying. That's right, we can see into your kitchen. Once your confit is finished, it'll keep for up to six months (refrigerated — again, don't challenge nature's generosity) and the leftover duck fat can be re-used for frying potatoes, eggs, plantains and (our personal favorite), making popcorn.  To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sauteed sautéed (vegetables.e., g green beans and, garlic wild or cultivated), mushrooms savory, toasts scrambled eggs or, omelettes and as an addition to shortcrust pastry for tarts and. quiches [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the leg of the duck. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sauteed sautéed (vegetables.e., g green beans and, garlic wild or cultivated), mushrooms savory, toasts scrambled eggs or, omelettes and as an addition to shortcrust pastry for tarts and. quiches A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximize preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sauteed sautéed (vegetables.e., g green beans and, garlic wild or cultivated), mushrooms savory, toasts scrambled eggs or, omelettes and as an addition to shortcrust pastry for tarts and. quiches Confit of goose (confit d'oie) and duck (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat (never to exceed 85 °C (185 °F)), in which it is then preserved by allowing it to cool and storing it in the fat. Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature than deep frying.
http://culinaryarts.about.com/od/glossary/g/confit.htm http://www.foodnetwork.com/recipes/emeril-lagasse/duck-confit-recipe2.html#! http://www.simplyrecipes.com/recipes/easy_duck_confit/ https://en.wikipedia.org/wiki/Confit http://www.foodrepublic.com/recipes/what-is-duck-confit/ https://en.wikipedia.org/wiki/Duck_confit https://en.wikipedia.org/wiki/Duck_confit https://en.wikipedia.org/wiki/Duck_confit https://en.wikipedia.org/wiki/Confit
what is duck confit