Label
All
0
Clear all filters

Basic Technique 1

Preparing and Cooking Confit

Appears in
top 1000Season to Taste
Season to Taste

By Liam Tomlin

Published 2005

  • About
The word confit means to preserve or conserve. The process of making confit involves cooking meat very slowly in fat, until it literally falls off the bone. The most common fats used for confit are duck, goose and chicken. These are available commercially, but to make them is a very simple process.
Poultry legs like quail, squab, guinea fowl, pheasant, turkey and duck are most suitable for confit as they can be tough and contain sinew that is broken down during the slow cooking process. Other meats with a low fat content that also benefit from being confited are loin of pork and rabbit.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title