Confit
Confit
Confit (/kɒnˈfiː/; from the French word confire, literally "to preserve") is a culinary term for a method of cooking and preserving food, typically meats such as duck, goose, or pork, by slow-cooking them in their own fats.
Etymology
The term confit comes from the French word confire, which means "to preserve". This term was originally used in medieval times to describe the process of preserving food by cooking it slowly in fats and sugars.
Method
The confit method involves slow-cooking the meat in its own fat, at a low temperature, for a long period of time. This process not only preserves the meat, but also enhances its flavor and texture. The meat is then stored in the fat, which acts as a seal and preservative, allowing the meat to be stored for extended periods of time.
Related Terms
- Duck Confit: A French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure.
- Cassoulet: A rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
- Rillettes: A preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste.
External links
- Medical encyclopedia article on Confit
- Wikipedia's article - Confit
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