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Confit
01
a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat
What is "confit"?
Confit is a French cooking technique traditionally used to preserve meat, most commonly duck, goose, or pork, by slow-cooking it in its own fat. The process involves gently cooking the meat at a low temperature in fat until it becomes tender and flavorful. After cooking, the meat can be served, but it is typically stored in the fat, which acts as a protective barrier, preventing air and bacteria from reaching the meat and allowing it to be preserved for an extended period.
Voorbeeld
The restaurant's signature dish is rabbit confit, served with roasted vegetables and a tangy sauce.
Traditional French cuisine often features dishes like confit de canard, showcasing the rich flavors achieved through this cooking method.
The chef prepared duck confit by cooking the duck legs slowly in duck fat until they were tender and succulent.
The chef demonstrated how to make confit of salmon, a modern twist on the traditional method using fish instead of poultry.
She made a batch of pork confit by slowly cooking pork belly in its own fat until it melted in the mouth.
