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confit::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | cut, cut of meat |
Examples of confit
confit
One, filled with ginger soy-braised duck confit, certainly strays from the norm.
From the dailyherald.com
Long Island duck with confit leg and pan-seared breast was also deftly prepared.
From the nytimes.com
Cassoulet of duck leg and pork belly confit is up next, and now it's game time.
From the ocregister.com
Confit is a preserving technique in which meat and poultry is slow cooked in fat.
From the sfgate.com
We would go past duck farms and get duck eggs, and my dad would make duck confit.
From the newsday.com
In dishes from fois gras to confit, the canard is Bordeaux's most beloved bird.
From the post-gazette.com
Artichoke broth, tomato confit, julienne preserved lemon and olive oil add color.
From the sfgate.com
The first was a roasted butternut squash bisque topped with a bit of duck confit.
From the democratandchronicle.com
Then, after lots of laughter and a few pleasant courses, the duck confit arrived.
From the fresnobee.com
- A piece of meat (especially a duck) cooked slowly in its own fat
- Confit (French, pronounced or in English "con-fee") is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. ...
- To slowly cook pieces of meat in their own gently rendered fat.
- A meat slow cooked in its own fat with spices. Or a jam-like sweet spread.
- A specialty of the Gascony region, confit is a preserved food item, usually a meat like duck, goose, or pork. The meat is salted and cooked slowly in its own fat. It is then packed into a pot and covered with the cooking fat, which works as a seal and preservative. ...
- (cone-fee) Confit is a cooking technique and food preservation method where you slowly cook and then store foods submerged in a flavorful substance, typically its own fat or olive oil. When sealed and stored in a cool place, confit can last several months. ...
- A technique originally of preserving, by which meat is cooked in its own fat, then stored covered in that fat. Duck confit is a traditional dish of southwestern France.
- This ancient specialty originating in Gascony, France, is made through an old-fashioned method of preserving meat (typically goose, duck, or pork). It is salted and slowly cooked in its own fat. ...
- Preserved meat usually goose, duck, or pork cooked and preserved in its own fat.
