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To Preserve
Confire
Appears in
Published 2010
A very old method of preparing food, there are two types of confire, one savory and one sweet. The savory method is the slow or gentle cooking of an ingredient immersed in its own fat. A classic example would be duck confit (confit de canard).
A sweet confit is not a cooking process, but the finishing of a precooked ingredient by submersing it in a sugar syrup and allowing it to slowly “candy” over low heat or over a period of time.
The savory preserving method is categorized as follows:
Type: concentration because the ingredient is immersed in a hot fat.