What is Confit?

Confit is a cooking technique originally developed as a method of preserving food. It involves poaching meat, most often pork, duck or goose, in their own fat accompanied by herbs and spices. As the fat slowly melts, the meat is slowly cooked resulting in a dish that is both tender and full of flavor.

How to Make Confit

Making confit is a slow and laborious process, but the results are definitely worth the effort. Traditionally, the process included salting the meat for several hours or overnight before cooking. The salt helps draw out the moisture and concentrate the flavor of the meat. The meat is then slowly cooked at a low temperature, usually between 200 and 250 degrees Fahrenheit. The low temperature helps ensure that the fat slowly melts, leaving the meat tender and moist.

Why is Confit so Special?

Confit is a beloved dish for many reasons. The slow low cooking process ensures that the flavors of the herbs and spices as well as the meat itself are absorbed and enhanced. The rendering fat also helps keep the dish moist and prevents it from becoming dry. Confit can also be stored in a sealed jar and kept in cool temperatures, meaning it can be preserved and enjoyed over time.

With its savory flavor and tender texture, confit is a versatile dish that can be enjoyed multiple ways. Try it as an appetizer with a side salad, use it to make a savory quiche, or serve it alongside vegetables and cooked grains. No matter what way it is enjoyed, confit is a culinary delight that is truly worth the effort.