Basic Technique 1

Preparing and Cooking Confit

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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.