Confit

Confit ( confire of French, "Loading, boil " ) is cooked in fat and so preserved meat. Traditionally, especially the meat of duck ( confit de canard ), geese ( confit d' oie ) or pigs will be used for this purpose, which is then cooked in their own fat. Usually the meat is still slightly salted before.

The origins of the dish in the South of France for the utilization of in the production of foie gras resulting poultry meat.

To prepare the confit meat parts are first rubbed with salt or pickled in brine and allowed to rest for a day. This may then seared meat is then covered one to several hours cooked with your own fat ( lard) on low heat. Depending on the recipe spices such as peppercorns, bay leaves, etc., are added here.

The finished Confit is traditionally stored in earthenware pots, which alternately fat and meat are added to the vessels and everything has to be covered with a thick layer of fat, so that the meat does not spoil. The typical aroma develops after about two to three weeks cool storage; durable is confit for several months. The very tender meat can be eaten immediately or first fried crispy.

Be produced in a very similar manner rillettes and Pottsuse of fine ground meat, which serve as a spread.

The underlying method ( the Konfieren ) is also used to make other types of meat not only for conservation, but also as a gentle Schmormethode - then the wax can be replaced by vegetable oil, if the Court should not be stored longer.

Today also be spicy side dishes such as onions or tomatoes that have been slowly braised with vinegar and other ingredients, sometimes called confit.

Candied fruits are also called Konfitfrüchte, made ​​of a variety of fruit jams jam. The preservation is done by sugar instead of fat.

• Meat and sausage products
• French Food