WHAT? Perhaps one of the most ancient methods of preservation still used and loved by chefs today, confit has become synonymous with the famous confit d’canard, or duck confit. Derived from the French word confire meaning “to preserve,” this technique can be used for everything from meats to fruits. Most commonly the item being preserved is submerged in fat (or sugar syrup for fruit) and cooked slowly for several hours. While the long, slow cooking takes the expression “patience is a virtue” to its limits, the reward is a very intensely flavored, texturally unique product that possesses a tender richness unlike anything else. It’s really no wonder this technique has survived hundreds of years.
WHERE? New England Gem
WHEN? May 22, 2017
HOW? Pork Confit with Turnips, Swiss Chard, and Maine Grains
