Storing Confit

I keep my confit in the refrigerator as an added precaution, where it will last for weeks or even months—and even longer in the freezer. While I once refrigerated it for over a year, it’s something I don’t dare recommend. If you want to store confit for longer than a week, make sure the glass jars you put it in are sterilized before you fill them. (Boil them for 10 minutes, or simply sterilize by placing them in a dishwasher in high heat. Spoon the confit into the jars while it’s still hot—if it’s only warm you may introduce bacteria—and make sure there’s enough fat in the container to completely cover the confit. Let cool and seal.)