Wednesday, September 28, 2011

Word of the Week: Confit

This is in my culinary to-do list
Confit (pronounced Con-fee) is a way of preserving food through slow cooking. It is a generic term for food that have been immersed in a substance for both flavour and preservation. It comes from the French word, Confire, which means to preserve. It was first applied in medieval times to fruits cooked and preserved in sugar. Sealed and stored in a cool place, confit can last for several months. 

I am going to try to make duck confit one of these days. Yes, still learning to cook, one disaster at a time.

Afternote: click here to find all my exciting duck posts including sous vide duck breast and home made duck confit.

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