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Topic: Confit

	Duck confit - Wikipedia, the free encyclopedia
		Duck confit (French: confit de canard) is a French dish made with duck legs.
		This speciality of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat.
		Confit can be refrigerated up to 6 months.
	en.wikipedia.org /wiki/Duck_confit (156 words)

	[No title]
		After the liver is removed, the goose or duck meat is lifted from the carcass (it is then called "le paletot" or vest), and quartered.
		Confit is already fully cooked and just needs to be warmed up if desired (it is also very good cold with a green salad).
		If you purchased canned confit from France, you may place the open can in a double-boiler and melt the fat: it will be easier to remove the meat from the can.
	www.frenchselections.com /deco/confit.hts (459 words)

	An easy guide to Confit (Site not responding. Last check: 2007-10-18)
		Confit is slow cooking in goose duck or pork fat (la graisse) the fat melts at a low temperature allowing you to cook the meat slowly.
		Confit originates in France where they preserved the legs of their geese and ducks by first salting the legs and then cooking them in goose fat and storing the legs in jars.
		Confit makes a great standby meal as once cooked and placed in a sealed container (large glass jars with a good seal are the best to use but a plastic container will do) it will last in the refrigerator for up to 6 months and all you need do is reheat the meat.
	www.foodiesite.com /articles/1999-09/confit.jsp (514 words)

	CuisineNet Digest: French Menu Terms
		A specialty of the Gascony region, confit is a preserved food item, usually a meat like duck, goose, or pork.
		It is then packed into a pot and covered with the cooking fat, which works as a seal and preservative.
		Confit as a preparation is not applied to meat alone.
	www.cuisinenet.com /digest/region/france/menu_terms.shtml (534 words)

	Sunday Supper Orange-Flavored Onion Confit
		This is a basic confit of onion which can be flavored with a variety of seasonings and used as a condiment in many dishes.
		This particular orange-flavored onion confit recipe is my adaptation of a recipe that I learned from Gordon Drysdale, the chef at San Francisco Museum of Modern Art (SFMOMA) Cafe for a similar jam.
		Confits can be sweet as in fruit jams ("confitures") cooked with sugar; acid as in tomato confit cooked with vinegar; and oily as in duck confit preserved with duck (or goose fat).
	www.sundaysupper.com /onionjam.html (890 words)

	Confit of duck (Site not responding. Last check: 2007-10-18)
		The French word confit is at the root of a word familiar even to Anglophones, confiture, which means "preserve", most often in the form of jam, but also for fruits and sweetened vegetables.
		A confit de canard, or duck confit is thus preserved duck.
		most often confit is served alone, cooked gently in a little of its fat until it is hot and brown...........Confit is also good cold, particularly in a salad........
	www.evevancouver.ca /food/dishes/confit.htm (807 words)

	Fête de confit / Set a sophisticated New Year's table with luscious dishes from an updated French farmhouse tradition
		After the confit cures for at least a week, he warms the meat, hand-shreds it and tosses it with an assortment of colorful, bitter chicories and a warm vinaigrette.
		Confits made with seafood such as halibut and tuna are also turning up on Bay Area menus.
		The olive oil used for tuna confit is not fishy tasting and can be strained, refrigerated and used for salads, pasta or other dishes as long as it tastes good -- at least for a couple of weeks.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2003/12/24/FDGJU3QL1T1.DTL (2529 words)

	KUIDAORE: The Duck Stops Here
		Confit, which means "preserved", is one of the great farmhouse traditions in the French Southwest, where preserving meat to last through the cold months was essential to survival.
		The confit is now ready for use in any number of recipes, although a ripening period of as short as a week results in further texture and flavour improvement.
		A whole leg of duck confit, crisped and served atop a bed of potatoes cooked in the unbelievably delicious fat from the confit crock, is as soul satisfying to eat as it is to prepare, allowing you to best appreciate the true savour of confit.
	brandoesq.blogspot.com /2006/02/duck-stops-here.html (4031 words)

	spiceblog: Confit of Rabbit with beetroot wontons/pink pappadams with celeriac and parsnip mash, fried parsnip, and a ...
		Confit of Rabbit with beetroot wontons/pink pappadams with celeriac and parsnip mash, fried parsnip, and a rabbit paté with mustard cream sauce
		Originally the confit would have been preserved after being salted but these recipes are hard to find.
		All it is, is the other half of the beetroot pasta dough that I had sitting in the freezer, rolled out to a "7" and then cut into circles.
	www.manthatcooks.com /2005/11/confit-of-rabbit-with-beetroot.html (1944 words)

	PROSCIUTTO AND BRIE SANDWICHES WITH ROSEMARY FIG CONFIT Recipe at Epicurious.com (Site not responding. Last check: 2007-10-18)
		The fig confit had an empty sweetness to it, so I added splashes of balsamic vinegar throughout the simmering process til it made me happy.
		Cheese on one side of the bread and confit on the other, put it under the toaster oven, or broiler until nice and melty then sandwich the prosciutto inside.
		Fig confit was delicious; however, in combination with the prosciutto, sandwich was too greasy and salty.
	www.epicurious.com /recipes/recipe_views/views/10140 (457 words)

	Recipes: Confit requires a little more work but is worth it
		Duck confit is usually cooked in rendered duck fat, which can be melted from the excess fat and skin cut off the meat.
		The confit lends the dish a richness, the beans and sausage a heartiness that result in satisfied pats on the belly and a desire to nap in front of the fire.
		Confit lends cassoulet a richness that shouts comfort to the French.
	www.courier-journal.com /apps/pbcs.dll/article?AID=/20050330/FEATURES02/50330002/1010 (1372 words)

	eG Forums -> Confit Eating
		Confit is now such a loosely applied term as to be virtually meaningless.
		For example Gordon Ramsay's confit tomato recipe is slices of tomato flesh brushed with olive oil and baked on a very low oven for a couple of hours.
		I did a "tomato confit" once but I was a bit embarassed by the ponceyness of that and so just called it oil poached tomatoes.
	forums.egullet.org /index.php?showtopic=6356 (1528 words)

	Roadfood.com Forums - Duck Confit
		During the cooking time, using an oven glove to protect your hands, remove the tin from the oven and drain the fat from the corner of the tin — do this about 3 times (the fat is brilliant for roast potatoes, so don't throw it away).
		Meanwhile, to make the confit, place the soaked cherries and wine in a saucepan, along with the sugar and wine vinegar.
		When the cooking time is up, allow the duck to rest for 20 minutes or so, then carve and serve garnished with the fresh watercress, with the sour-cherry confit poured over each portion and the rest handed round separately in a jug.
	www.roadfood.com /forums/topic.asp?TOPIC_ID=5714 (929 words)

	How to make duck confit
		The French word confit means “preserved,” and the process was devised as a means of preserving a variety of meats and poultry — most traditionally goose, duck, or pork.
		It involves fully curing the meat in salt, then poaching it slowly in fat, and storing it covered with the fat until you are ready to eat it or cook with it.
		You can also renew a confit after the first six months by recooking it, in which case, it will last for another four to six months.
	www.ochef.com /593.htm (470 words)

	Duck Confit Suggestions (Site not responding. Last check: 2007-10-18)
		Confit of duck with braised cabbage, carrots and bacon.
		Country bread spread with confit fat and cooked in the oven until glistening; grind of pepper and serve immediately.
		To make duck rillete shred cold confit from the bone and form it into quenelles using two tablespoons or place it in ramekins and pour over melted duck fat and set it in the fridge and serve it with a little salad gherkins and or caper berries, with slices of fresh bread.
	www.foodiesite.com /articles/1999-09/duckconfit.jsp (226 words)

	Erik's Rants and Recipes: Duck Confit
		Confit is basically an old way of preserving meat: salt and season the meat overnight, then slowly cook the moisture out in a crock of fat (in this case goose fat).
		Since it is so rich and can last so long as confit, I think that I am going to make a policy of always having a crock of it on hand.
		After duck confit tacos, the dessert should be simple, as the dish is so rich.
	www.pinkmochi.com /eriksrant/archives/000410.html (604 words)

	Canning confit takes her to a land of contentment (Site not responding. Last check: 2007-10-18)
		The homemade confit, an onion relish with a Frenchified name, will be sold in 6-ounce jars at the group's Oct. 8 luncheon at Longue Vue Club.
		After the confit cooked to a beautiful purple, it was ladled into jars, each topped with a perfect sprig of savory.
		Working on the confit were Diana Bowden of Point Breeze; Lugene Bruno of Edgewood; Gibby Johnson of Jefferson Hills; Emily MacCadden of Gibsonia; Barbara Mendicino of Monroeville; Ruth Rouleau of Edgewood; Josee Wiedemeyer of Edgewood, and Hanst.
	www.post-gazette.com /pg/05240/560210.stm (1007 words)

	yaledailynews.com - Tomato confit is a can-do. Oh yes (Site not responding. Last check: 2007-10-18)
		But then came the confit: tomatoes, shallots, garlic, herbs and olive oil, slow-roasted for long enough that they all melted together into a thick, glistening mush, which we scooped from the pan and piled atop handfuls of bread -- and that was it, the end.
		A confit, by the way, is any meat -- usually duck, goose or pork -- preserved in its own fat by long, slow cooking.
		But it is cooked slowly like a confit, and it does involve lots of fat (or in this case, olive oil) like a confit.
	www.yaledailynews.com /article.asp?AID=29739 (838 words)

	How to use duck confit
		The most basic is to eat it on its own, hot or cold, and accompanied by mushrooms, fried potatoes, peas and cured ham (such as prosciutto or Bayonne), white beans, cabbage, or lentils, or with a salad of dandelion greens, endive, or white cabbage.
		In her book, she has recipes for a rabbit confit served on a bittersweet salad (with beets, endive, chicory, and escarole) and a duck confit on an orange and tomato compote.
		You can certainly add duck confit to a risotto, where the blandness of the rice will also temper the saltiness of the confit (a low-salt stock would be advisable for the risotto).
	www.ochef.com /901.htm (252 words)

	Confit (Site not responding. Last check: 2007-10-18)
		Confit has recently been expanded to include interpretations such as slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil (which may or may not be infused with secondary flavors).
		Confit has also been applied to anything that is cooked slowly, while not necessarily being completely submerged in fat, i.e.
		To the pastry chef, confit refers to candied fruit--fruit cooked slowly in sugar syrup until tender.
	www.cheftalk.com /content/displayterm.cfm?termid=71 (154 words)

	eG Forums -> Confit Duck
		Some of the confit will be stripped down and the meat packed in jars, covered with a thin layer of fat, and put aside to mature.
		I'm going to keep some for myself (this is batch one of two; there are another ten legs in the fridge as we speak) and some will be given to appreciative foodie friends as christmas things.
		After Graduation from Culinay School,we received a week long tour of France and one of the stops was to a farm of a Mr.Pascal Lapree in a small village outside of Dijon,Mr.
	forums.egullet.org /index.php?showtopic=58097 (2890 words)

	ArcScripts Details - ESRI Support
		ConFiT is still under development and currently available as a first stable beta-version (Version 1.01).
		ConFiT has been tested on PC-ArcView 3.1/3.2a using Spatial Analyst 1.1/2.0 only.
		ConFiT is a tool for filtering grid themes, that evolved as part of a framework for digital terrain analysis.
	arcscripts.esri.com /details.asp?dbid=10485 (579 words)

	Recipe - Onion Confit with Variations
		Caramelized, sweet with a tart hint of balsamic, red wine or other vinegar a delicious confit, onions meltingly soft, is sometimes just the special condiment needed with lamb, roasts and certainly used in the classic way - with duck.
		Though one refers to a confit as a kind of marmalade, onion confit is not very sweet.
		I especially like to use onion confit when elsewhere in the dinner menu a fruity element is present such as lamb filets grilled with a garnish of red currents or other summer berries, or served with slices of grilled orange.
	www.epicureantable.com /recipes/O/onionconfit.htm (793 words)

	Duck Confit (Site not responding. Last check: 2007-10-18)
		con, but duck confit is one of those things that I suspect a whole lot of people love but aren't quite informed as to its preparation.
		The particular duck confit that I made started out as a couple of fresh ducks I found at a Chinese market on Clement who were intact including their slit throats.
		Duck confit, however, starts by packing the parts with crumbled bay leaves, thyme, salt and pepper for a day or two in the fridge.
	www.clock.org /~jss/recipes/entree/duck_confit.html (325 words)

	Grilled Turkey Burgers on Pita Bread with Red Onion Confit (Site not responding. Last check: 2007-10-18)
		Lean, delicious turkey burgers, served with a tart-sweet red onion confit on pita bread.
		The confit can be prepared ahead of time.
		To make the confit, in a large nonreactive saucepan, heat the oil over medium-low heat.
	www.kashrut.com /recipes/turkey_burgers (188 words)

	Sunset: French farm cooks have a secret. It's confit - recipe
		The taste difference is comparable to corned versus uncorned beef, but confit can be less salty than corned meat and does not involve other preservatives.
		When the French serve confit hot, they liberally top it with raw or cooked garlic (or both) and lots of chopped parsley.
		Cold confit, sliced and mostened with an oil, vinegar, and mustard dressing, makes a salad to serve plain or with cold cooked dried or green beans; or use plain sliced confit in sandwiches.
	www.findarticles.com /p/articles/mi_m1216/is_v172/ai_3071559 (725 words)

	DUCK CONFIT Recipe at Epicurious.com
		Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven.
		Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours.
		I love duck confit and had always purchased it from my butcher at $8.00 (Canadian) per leg.
	www.epicurious.com /recipes/recipe_views/views/102313 (506 words)

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