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304:) is usually prepared from the legs of the bird. The meat is salted and seasoned with herbs and slowly cooked submerged in its own rendered fat (never to exceed 85 °C ), in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated in the same manner. Meat confit is a specialty of the southwest of France (
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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
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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.
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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
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Non-waterfowl meats are frequently treated to the confit process but are not classically considered true confits. The French refer only to duck and goose confits as true confits; other meats poached in duck or goose fat are considered
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In a restaurant context, confit is usually served after further preparation. Whole confit leg is baked to crisp the skin or added to a casserole-type dish. Confit duck leg is used to make
240:. The fruit must be fully infused with sugar to its core; larger fruit takes considerably longer than smaller ones to candy. Thus, while small fruit such as
224:), meaning "to do, to produce, to make, to prepare." The French verb was first applied in medieval times to fruits cooked and preserved in sugar.
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Confit country is divided roughly into regions where one type of meat predominates the confit preparations. Goose confit is associated with the
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are also commonly cooked in the confit method. Varying forms of this delicacy thrive throughout southern France.
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Chaucer: The tale of the Man of Lawe, The
Pardoneres Tale, The Second Nones Tale, The Chanouns Yemannes Tale
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Italian cooking uses several "condiment confits," such as onion confit, chili confit, and garlic confit.
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The traditional meat for confit includes waterfowl such as goose and duck, and pork. Duck
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France, where goose fat is used for cooking, as opposed to olive oil, which is used in
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Irish Pantry: Traditional Breads, Preserves, and
Goodies to Feed the Ones You Love
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488:. Orange-Onion Confit: Running Press of the Perseus Books Group. p. 44.
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whole, it is quite rare to see whole large fruit, such as
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since the time and energy involved in producing large
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365:, hearty and earthy dishes of confit and beans.
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216:(to preserve), which in turn comes from the
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120:Learn how and when to remove this message
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565:Sensual Preservation: The Art of Confit
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312:, etc.) and is used in dishes such as
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540:"CONFIT : Etymologie de CONFIT"
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58:adding citations to reliable sources
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518:. Macmiillan and Co. p. 222.
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23:. For the South African jam, see
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1883:Countries by meat consumption
613:The dictionary definition of
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2170:Non-vegetarian food in India
1888:Countries by meat production
596:Escoffier: The King of Chefs
259:makes them quite expensive.
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2008:Beef hormone controversy
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2018:Feed conversion ratio
1920:Ethics of eating meat
510:Skeat, Walter William
482:McMeel, Noel (2013).
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54:improve this article
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619:at Wiktionary
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257:fruit confits
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234:candied fruit
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110:November 2023
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71: –
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
26:
22:
2277:Garde manger
2160:Mystery meat
2116:Arachnophagy
2056:Branch house
2023:Preservation
2000:Meat science
1951:Alternatives
1940:Meat paradox
1862:Smoked foods
1501:Grasshoppers
1446:Sea cucumber
1441:Shrimp/prawn
760:Potjevleesch
754:
695:Fermentation
615:
595:
580:
564:
559:
548:. Retrieved
544:www.cnrtl.fr
543:
534:
514:
504:
484:
408:
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382:
379:
348:
337:
330:
318:
299:
292:confit d'oie
291:
285:
256:
252:
245:
231:
228:Fruit confit
221:
213:
211:
198:
194:
190:preservation
183:
178:) (from the
140:
139:
116:
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
2252:Charcuterie
2143:Entomophagy
2131:Meat diaper
2121:Cannibalism
1797:Meat dishes
1579:Charcuterie
1542:preparation
1526:Mopane worm
1516:Mezcal worm
715:Irradiation
546:(in French)
455:Potted meat
427:Food portal
263:Meat confit
136:Duck confit
2246:Categories
2200:White meat
2175:Pink slime
2153:Artificial
2028:Tenderness
1913:psychology
1911:Ethics and
1745:Salt-cured
1451:Sea urchin
1019:Guinea pig
680:Cold chain
550:2017-11-20
525:1330317475
466:References
286:Confit of
80:newspapers
2091:Slaughter
2013:Drip loss
1735:Rillettes
1695:Marinated
1633:Forcemeat
1619:Fermented
1559:Barbecued
1531:Palm grub
1362:Shellfish
1332:Swordfish
1267:Mahi Mahi
1097:Crocodile
1072:Alligator
951:Livestock
881:Cassowary
767:Rillettes
391:rillettes
383:en confit
367:Saintonge
359:cassoulet
321:rillettes
314:cassoulet
281:cassoulet
222:conficere
208:Etymology
2185:Red meat
2180:Raw meat
2109:subjects
1990:Veganism
1857:Meatball
1720:Pemmican
1705:Meatloaf
1700:Meatball
1540:Cuts and
1521:Silkworm
1511:Mealworm
1489:Crickets
1401:Crayfish
1381:Calamari
1277:Milkfish
1262:Mackerel
1257:Kingfish
1232:Flounder
1132:Pangolin
1117:Kangaroo
1102:Elephant
1087:Bushmeat
782:Sugaring
745:Pickling
725:Jellying
705:Freezing
512:(1923).
413:See also
375:truffles
371:Brantôme
344:Provence
333:gizzards
310:Dordogne
306:Toulouse
242:cherries
69:"Confit"
2148:Marbled
2107:Related
2086:Packing
2061:Butcher
1925:Carnism
1867:Sausage
1842:Seafood
1810:Chicken
1780:Tartare
1775:Tandoor
1755:Sausage
1740:Roasted
1725:Poached
1715:Pickled
1638:Cretons
1628:supreme
1569:Braised
1564:Biltong
1466:Insects
1431:Scallop
1421:Octopus
1411:Lobster
1406:Dolphin
1376:Abalone
1368:seafood
1352:Walleye
1337:Tilapia
1312:Sardine
1302:Pollock
1252:Herring
1247:Halibut
1242:Haddock
1237:Grouper
1222:Crappie
1212:Catfish
1192:Anchovy
1162:Venison
979:Buffalo
969:Beefalo
906:Ostrich
886:Chicken
873:Poultry
777:Smoking
772:Salting
750:Potting
730:Jugging
720:Jamming
675:Canning
460:Rendang
363:garbure
340:Occitan
327:History
253:confits
246:confits
214:confire
185:confire
94:scholar
2229:
2081:Jobber
2066:Cutter
2051:Broker
1852:Steaks
1770:Stewed
1760:Smoked
1750:Salumi
1730:Potted
1680:Kidney
1660:Ground
1655:Frozen
1624:Fillet
1604:Cutlet
1594:Corned
1589:Confit
1574:Burger
1505:locust
1484:Cicada
1426:Oyster
1416:Mussel
1386:Chiton
1366:other
1307:Salmon
1272:Marlin
1157:Turtle
1147:Rabbit
1122:Monkey
1112:Iguana
1054:Żubroń
1009:Snails
1004:Donkey
959:Alpaca
926:Turkey
911:Pigeon
821:
755:Confit
690:Drying
685:Curing
616:confit
587:
522:
492:
355:Basque
220:word (
202:France
180:French
141:Confit
96:
89:
82:
75:
67:
25:Konfyt
21:Comfit
2165:Offal
1876:Other
1765:Steak
1710:Offal
1685:Liver
1675:Kebab
1670:Jerky
1650:Fried
1609:Dried
1599:Cured
1554:Bacon
1494:Flour
1456:Whale
1342:Trout
1317:Shark
1292:Perch
1152:Snake
1127:Mouse
1034:Llama
1024:Horse
984:Camel
974:Bison
916:Quail
901:Goose
351:Béarn
294:) or
288:goose
250:melon
238:sugar
218:Latin
182:word
101:JSTOR
87:books
1847:Veal
1830:Pork
1825:Lamb
1820:Goat
1815:Fish
1805:Beef
1643:Pâté
1584:Chop
1549:Aged
1474:Ants
1436:Seal
1396:Crab
1391:Clam
1347:Tuna
1327:Swai
1322:Sole
1297:Pike
1207:Carp
1202:Bass
1197:Basa
1184:Fish
1172:Wolf
1142:Hare
1092:Boar
1082:Bear
1064:Game
1044:Veal
1039:Pork
1014:Frog
994:Goat
964:Beef
921:Rhea
891:Duck
865:Meat
585:ISBN
520:ISBN
490:ISBN
369:and
361:and
353:and
296:duck
244:are
73:news
1835:Ham
1665:Ham
1614:Dum
1364:and
1227:Eel
1217:Cod
1167:Dog
1137:Rat
1107:Fox
1077:Bat
1049:Yak
999:Dog
989:Cat
896:Emu
56:by
2248::
542:.
474:^
393:.
377:.
323:.
308:,
204:.
192:.
169:,
1626:/
1507:)
1503:(
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298:(
290:(
165:/
162:i
159:f
156:n
153:ɒ
150:k
147:/
143:(
123:)
117:(
112:)
108:(
98:·
91:·
84:·
77:·
50:.
27:.
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