the.com/confit
the art of drowning food in fat until it becomes immortal
means A method of preserving and cooking food—classically duck or goose—by slowly submerging it in its own fat, though the word now also covers fruit and other things cooked low and slow in sugar or oil.
from From French confit, the past participle of confire, 'to preserve,' which traces back to Latin conficere, 'to prepare, put together, make ready' (from con-, 'together,' plus facere, 'to make'). The same Latin root quietly gave us 'confection' and 'comfit'—so a sugared almond and a fat-cured duck leg are distant cousins, both literally 'things made ready' and put away for keeping.
- original purpose
- Preserving meat for months before refrigerators existed
- french root
- Comes from confire, meaning to preserve
- slow magic
- Cooked low for hours, never fried
- beyond duck
- Garlic, tomatoes, even lemons get confited
- self-sealing
- The fat layer locks out spoiling air
duck confit — gascon specialty from southwest france where duck legs are preserved in their own fat, dating back centuries
confit byaldi — remy's signature dish in pixar's ratatouille (2007), a deconstructed ratatouille served at gusteau's restaurant
garlic confit — whole garlic cloves slow-cooked in olive oil, commonly served at high-end restaurants as a spread or condiment