Confit is a delicious and somewhat old-fashioned method of preserving food that dates from the days before ubiquitous refrigeration and has been enjoying a resurgence of popularity. To confit is to cook something very slowly and gently in completely demoisturized fat to extract all of the water from the food, says Will Owen, preserving the sugars, proteins, and what-have-you. “It’s kind of like candying, except that the candying medium is fat instead of sugar.” If positively all of the water is extracted and the food is kept immersed in the fat, it will keep a very long time in a cool basement, longer under refrigeration.

Duck and rabbit are common subjects for confit. “A crockpot makes the process beyond easy–you just need a good fully-saturated fat,” says Will. “I use duck fat plus good butcher’s lard. Do not use the shelf-stable hydrogenated stuff–if you can’t get anything else locally, get it online or render it yourself.”

Board Link: What is to confit?

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