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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.
1.1
salted meat, especially a duck, that is cooked at a low temperature stored in its own fat
Example
I started with a plate of confit pork belly, enjoying the lusciously tender and flavorful meat that had been slow-cooked in its own fat.
We explored the regional cuisine, discovering a traditional dish of confit rabbit.
Example
I started with a plate of confit pork belly, enjoying the lusciously tender and flavorful meat that had been slow-cooked in its own fat.
We explored the regional cuisine, discovering a traditional dish of confit rabbit.
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