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What have you confited?

I would love to hear of what people have tried to confit. The standard of course being duck legs in duck fat, I personally have done pork and lamb shoulders in duck fat rolled with fresh herbs, salmon, albacore and ahi tuna in olive oil, beef and pork in peanut oil, garlic, shallot and fennel in olive oil......what have you guys done using this method? My results have always been fantastic.

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  1. goose legs are awesome. did 'em in france.

    1 Reply
    1. re: tuqueboy

      How do you rate goose over duck confit

    2. didn't do it myself, but had confit of heirloom tomatoes with rosemary, served under a terrific rare roasted baby lambchop. I wish I had asked how to do it then.

      1. I did pork belly in pork fat a couple of months ago, based on Paula Wolfert's recipe from Cooking of Southwest France.

        1. I did Onion confit, following instructions on another board, and they turned out fabulous, essentially caramelized onions. Did a huge pot, and then portioned and froze the results in vacuum pouches :)

          1. Onions, tomatoes and cherries. If you are considering fruit,try small ones first. I hear big fruit can be difficult.

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            1. Guinea hen legs, which start out very lean then become amazingly tender and complex.

              1. duck legs, gizzards, shallots (duck fat - for terrine with some of the legs and foie gras), foie gras (in a jar). Tomatoes.

                How did the tuna turn out? Did you do a big chunk or 'steaks' am interested as I sometimes buy a large fillet from the fishmonger.

                2 Replies
                1. re: ali patts

                  With tuna, this actually is a good treatment if you wind up with any of those parts of the fish that have a lot of that gross connective tissue running through them.

                  1. re: ali patts

                    I "poach" my tuna in olive oil at 75-80 celsius(I'm in Canada) for about 4 minutes, using a nice square piece of loin. It is still rare and cool in the middle and silky throughout. Make sure you don't salt it before placing it in the oil, it will break down the oil. Slice and season with some Maldon salt or Fleur de Sel and use as you would seared or sashimi in dishes. With salmon, same process, but oil a little cooler, for a little longer, cooked to med rare. A truly innovative and suprisingly light technique. Try it out. Side note to Sherri: most restaurant menus that use the word confit are referring to a slow cooked method in a fat medium. True, confit means to preserve but as with technology, food applications continue to change and the basic ideas born centuries ago are often updated to have a contemporary context. One should always learn the historical meanings of words and techniques before attempting any such revisions. Here, we are taking the idea of a slow, low temperature process using fat to produce tenderness in items. I for one am glad that food and techniques continue to evolve. Some of the best chefs in America use the confit method on various items. Think Charlie Palmer and Thomas Keller for starters. Confit has come a long way from duck legs needing to be preserved for 6 months because of no fridges.

                  2. May I suggest a point of correctness, please? The French word "to preserve" is confit. It has been traditionally used only with meats - pork, poultry etc. "Confitures" are preserves whether fruit or vegetable, not meats. Therefore, a confiture d'ognions rouges would be the delicious caramelized red onion preserves that so many of us love. It would not, however, be a confit.

                    This distinction is akin to menu terminology that reads "Chicken Breast Sauteed in Chardonnay". It simply is not correct (since it is impossible to sautee anything in a water-based liquid. The chicken may be braised but it cannot be sauteed).

                    Thank you.

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