For the confectionery, see Comfit. For the South African jam, see Konfyt.
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Duck confit
Confit (/kɒnfi/, French pronunciation:[kɔ̃fi]) (from the French word confire, literally "to preserve")[1][2] is any type of food that is cooked slowly over a long period as a method of preservation.[1]
Confit, as a cooking term, describes when food is cooked in grease or oil at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 °F), or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes.[citation needed]
For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France.[citation needed]
^ abMcMeel, Noel (2013). Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love. Orange-Onion Confit: Running Press of the Perseus Books Group. p. 44. ISBN 978-0762445523.
^Skeat, Walter William (1923). Chaucer: The tale of the Man of Lawe, The Pardoneres Tale, The Second Nones Tale, The Chanouns Yemannes Tale. Macmiillan and Co. p. 222. ISBN 1330317475.
Confit (/kɒnfi/, French pronunciation: [kɔ̃fi]) (from the French word confire, literally "to preserve") is any type of food that is cooked slowly over...
Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with whole duck. In Gascony, according to the families perpetuating the...
Confit byaldi is a variation on the traditional French dish ratatouille by the French chef Michel Guérard. The name is a play on the Turkish dish "İmam...
whereas jams in some regions do not. Closely related names include: chutney, confit, conserve, fruit butter, fruit curd, fruit spread, jelly, cheese, leather...
Navet Confit is a Canadian indie rock band featuring musician Jean-Philippe Fréchette. He has released music through his own label La Confiserie, and La...
ingredients Heavily simmered and garnished with fresh parsley Small pyramid (Confit byaldi) Similar dishes exist in many cuisines. These include: piperade (South-West...
stewed in thick syrup. Confit, the root of the word, comes from the French word confire, which literally means 'preserved'; a confit being any type of food...
garlic and other herbs. The French word confit means "preserved", and the French name for duck confit is "confit de canard". Czernina – a sweet and sour...
such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire...
style except it is topped with cheese curds and gravy and contains duck confit, more cheese curds, and sweet potato tempura. Sushi cake is made of crab...
Occitan: [ɡarˈbyɾe]) is a thick French stew traditionally based on cabbage and confit d'oie, though the modern version is usually made with ham, cheese and stale...
Mifflin Harcourt; 632 pages. ISBN 9780547241418 Susan Jung (2012): "Truc: confit, a fat-fabulous way to preserve meat". Post Magazine, online article, posted...
candied peels are commonly used in fruitcakes or pancakes.[citation needed] Confit – Type of food preservation Maraschino cherry – Preserved, sweetened cherry...
roast lamb with nuts, pork civet, massegada cake, escarole with pears, duck confit and mushrooms, escudella, spinach with raisins and pine nuts, jelly marmalade...
winning menu consisted of: First course: Red mullet with a squid risotto, confit tomatoes, a rosemary and garlic sauce with bottarga (grey mullet roe) and...
chaussons are made with a puff pastry dough filled with stew such as daube or confit, or a bechamel sauce mixed with ham and/or cheese. They also exist in sweet...
sliced potatoes are fried in olive oil to a very soft consistency (like confit potatoes) with onion. Then the oil is drained and garlic, parsley and vinegar...
Duck Hash on a Cornbread Waffle" – hash (made with sweet potato chunks, confit duck leg meat, scallions, creole seasoning, and diced red, yellow and green...
minced meat slowly to render down the fat in a technique analogous to confit. Like confit, the meat can then be stored in jars or other containers sealed with...
Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. Ten Speed Press. p. 256. ISBN 978-1-60774-343-9...
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