How long will Chicken Confit hold?
Once cooked in Duck Fat? In Olive Oil?
re: Robert Lauriston
I don't think olive oil has the same preserving qualities that solid fat does. Duck or goose fat or lard, if not contaminated by any of the juices thrown off from the meat during the cooking process, will seal and preserve the meat for longer than the USDA wants to know about. It must be kept cold, though the French have been keeping large crocks of it, just at cellar temperature for months at a time, for a few hundred years. Of course nobody was keeping stats on how many peasants got a bad piece and croaked. I've kept turkey-thigh confit for two months in the fridge; I think it'd be safe longer than that, but am not willing to find out exactly HOW much longer.