Slow braised product, marinated and cooked in olive oil and spices.
This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the lowest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet.
Meat of pork, goose, duck, or turkey cooked in its fat and keep covered in fat to prevent contact with air.
anything preserved, often a meat kept in its own grease, or a fruit
Ancient French method of preserving meat whereby it is salted and slowly cooked in its own fat.
either fruits or vegetables preserved in sugar, or meat preserved in its own fat.
meat (particularly duck, goose or pork) which is preserved by cooking and storing it in its own fat; confit may also refer to other types of preserved food.
To slowly cook pieces of meat in their own gently rendered fat ... more on confit here
kon-FEE. Means conserve in French. When used in relation to meat (commonly duck), it refers to a method of preserving where the meat is salted and slowly cooked in its own fat, then stored in a crock pot with the fat acting as a preserving seal. Confits of fruit and vegetables -- where they are cooked to a jam-like consistency and served as accompaniments to meat, fish or desserts -- are making frequent menu appearances.
goose, duck, or pork meat cooked in its own fat, packed in a crock, and refrigerated OR a general term for a shredded and seasoned mixture
Preserving, braising or poaching food, literally meaning cooking in it's own liquid
Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Meat (usually goose, pork or duck) cooked slowly in...
Confit (French) is a generic term for several kinds of preserve.