Makes 4 servings The traditional confit cooking method for duck is a method of preservation. The duck is cured, cooked very slowly in its own fat, and then stored, covered with that fat. It can be stored in the refrigerator for 4 months, so prepare more than you need. Keeping […]
Makes 10 servings A traditional confit is made with duck legs that are salted, cured, and then simmered in their own fat. What we call tomato “confit” takes license with the name and simply refers to tomatoes that are slow-cooked in a similar way in good- quality olive oil with […]