confit

(FRANCE)

   preserved, jelly: confit de canard is filleted duck cooked and preserved in its own fat; confit de fruit is candied, jellied or crystallized fruit.

   pork, goose, duck, turkey or other meat braised and sealed in its own fat

   ♦ This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the barest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet.

   ♦ a preserve, generally pieces of duck, goose, or pork cooked and preserved in their own fat; also fruit or vegetables preserved in sugar; alcohol, or vinegar.