Confit is a method of slow cooking in which meat is cooked in its own fat. The word confit comes from the French verb confire, which means to preserve. In culinary terms, confit refers to both the cooking method and the resulting food.
Traditionally, confit was used as a way to preserve meat (usually duck or goose) for extended periods of time. The meat would be slowly cooked in large amounts of its own fat, sealed in jars, and then stored in a cool place such as a cellar. This process not only preserved the meat but also enhanced its flavor.
These days, confit is less about preservation and more about flavor. While it's still possible to find long-term storage methods for confit (such as freezing), most people simply cook it and eat it within a few days.
Making your own confit at home is actually quite easy. All you need is some quality fatty meat (duck legs work well), fresh herbs, garlic, salt, and pepper. You'll also need enough rendered duck fat to completely cover the meat - this can be tricky to estimate, so err on the side of too much rather than too little.
Here's how to make duck confit:
1. Preheat your oven to 225 degrees Fahrenheit.
2. Place the duck legs in a large baking dish or roasting pan; they should fit snugly without being crammed together too tightly. Add the garlic, herbs, salt and pepper to taste. Pour over enough duck fat to completely cover the meat - if you don't have enough rendered duck fat on hand, you can supplement with pork lard or vegetable oil.
3. Cover the dish with foil or a lid and place it in the oven; cook for 8-10 hours until the duck legs are very tender when pierced with a fork . 4 Let cool slightly before removing from the dish; transfer Legs To A Container And strain off excess Fat .The Duck Confit Can Be Stored In Its Fat For Up To 2 Weeks In The Refrigerator . When ready to serve , remove Legs from Fat , reheat gently until warmed through ,and crisp skin by placing under a preheated broiler for 1 – 2 minutes