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  • Confit - French slow-cooking technique

Confit - French slow-cooking technique

Confit is a traditional technique of slow cooking in fat, oil, or sugar syrup at low temperature. The best known is duck leg confit. The technique originates from southwestern France and originally served for food preservation. Confited foods have a tender texture and intense flavour.

Confit - French slow-cooking technique
  • It involves slow cooking of ingredients submerged in fat or sugar syrup.
  • The best known is duck leg confit cooked in duck fat for hours.
  • The technique originates from southwestern France and was used for food preservation.
  • It is used for meat, vegetables, garlic, and fruit.
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