Confiting in fat

Confiting in fat is a preparation technique that is used during mise en place. This technique is performed at low temperatures and is often used for tougher and larger pieces of meat. The product to be confited is first brined. Following the brining time, the product is submerged in a fat and slowly heated to no more than 95˚C. During heating, the liquids will slowly drain from the product and evaporate into the fat. This will cause the fat to become cloudy. The fat will eventually clarify again and serves as an indication that the product is cooked.

Equipment required: Pan, oven/stove

Can be used for: Shellfish and crustaceans, meat, fish, potatoes, vegetables, poultry.

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Confiting in fat

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Confitted broccoli stalk

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Confit of pork neck in charcoal oil