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.

This item is only available for members.

Become a member

Confiting in fat

Oxheart cabbage hearts confit in goose fat

Confitted potato slices

Confitted kale

Confitted broccoli stalk

Duck leg confit

Duck leg confit with crispy skin

Confitted garlic

Confitted lobster

Confit quail legs

Confit leek with vadouvan

Confitted pork neck

Confitted cocktail onions

Pork neck cooked in anise oil

Potato confit in charcoal butter

Chicken confit in olive oil

Confit of salmon in oil

Crab legs with fennel oil

Confit of cod in oil

Duck confit sushi

Confit of tuna in olive oil

Confit of pork neck in charcoal oil