Confit refers to the process of slow cooking and storing food in fat. Confit is a French word that means “preserved.” In the confit method, meats are cooked in fat for a long time at low temperatures. This renders tough cuts like duck legs more tender, and when stored in duck fat in a cool place, they last all winter.
Connective tissues such as tendons and ligaments contain large amounts of collagen which makes the meat we eat very tough. Collagen begins to denature at 140°F/60°C squeezing meat fibers leading to a release of juices (containing water) and shrinkage. At 160F collagen will begin to dissolve and turn into a rich liquid, gelatin. Denaturation of the collagen molecule is a kinetic process, and hence a function of both temperature and duration of heating. Cooking at low temperatures require long periods of time to liquify collagen. This will give meat flavor and a silky texture. For a comparison of weight loss at different temperatures see why meat shrinks when cooked.
The amount of liquid water expelled from muscle fibers is related primarily to the temperature the meat is heated to. Meat that is cooked above 160F in a liquid can become dry as water from the meat is release into the bathing solution. Meat that is cooked in an oven exposed to air will cause water to evaporate from its surface and over time dry out the meat. Confit cooking can help keep meat and fish moist in two ways. First by cooking at a low temperature (200F) water will remain in the liquid and bound state to proteins in the meat. Cooking meat in fat (which is hydrophobic) will also help to keep some water from escaping.Â
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above: These chicken legs were done confit for 3 hours (immersed completely in duck fat) at 200F and then the skin was crisped in a saute pan using the same technique as with duck leg confit. The result is an unbelievable moist leg –falling off the bone meat — with a very crispy skin. The flavor of duck permeates the chicken but not does not overwelm the chicken taste. Adding a few garlic cloves will give you confit garlic to go with the chicken.
Although the term is synomous with long slow cooking in oil or fat, the term “confit” means “preserved”. In meat cooking this requires the meat to be salted as part of the preservation process. After salting and cooking in the fat, confit can last for several months when properly sealed and left in a cool placd. Confit is one of the oldest ways to preserve food.
In a pinch, though, almost any fat will work. Tallow, lard, schmaltz, olive oil, or seed oil will all work for confit, though the more flavorful fats with moderate saturated fat content are my favorites. I prefer traditional duck or goose fat for dark meats and olive oil for lighter meats such as rabbit, squirrel, and upland birds.
Leave the salted meat in the refrigerator for a minimum of 24 hours. You can let it go longer if you like—the meat won’t absorb any excess salt even if you let it sit for a couple days. You can adjust the amount of salt based on your tastes, but I find that using less than the recommended amount yields a wetter, less flavorful confit, and using much more salt will, unsurprisingly, make your confit too salty.
Allowing the meat to slowly cool down in the fat is, in my opinion, the most defining step in making confit. This period allows the meat to essentially swim in the fat, soaking it up as it gradually cools. Similarly to allowing a roast to rest under a mixing bowl, the slower temperature transition yields a juicier final product. Confit pulled directly out of the hot oil and put in the fridge will contract rapidly, which squeezes out all the delicious fat and leaves it dry and flavorless.
Another more modern way to make confit with a minimal amount of fat is to use a sous vide device and a vacuum-sealed bag. Because the fat that gets rendered from the meat is confined to the bag, the meat will be completely surrounded in fat and you won’t need to use nearly as much as you would with the traditional Dutch oven method. This is a great technique if you really want to make wild duck confit but dont have any additional fats available. Running the sous vide at 165°F for 24 hours will yield tender confit duck legs with a traditional “braised” texture. A lower temperature over a more extended period of time will lend a more “meaty” texture.
Salt Any traditional confit begins with salt. Because this technique was originally applied as a preservation method, a lot of older recipes will call for a large amount of salt and a lengthy cure time. Nowadays, we want to use just enough salt to draw out a little moisture. This will concentrate the flavors, season the meat, and lightly preserve it—but you don’t want to go overboard.
What is Confit—Counter Intelligence
FAQ
What are the benefits of confit cooking?
What do you use confit for?
Why does confit preserve meat?
What is the science behind confit?
What does confit mean in cooking?
Traditionally, confit simply refers to any sort of preserved food, whether it’s meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth. With fruits, this is generally a very concentrated sugar syrup;* with meats and vegetables, a pure fat.
What is confit & how does it work?
Learn How to Confit Confit is a preservation technique to help you prep ahead to build a well-stocked pantry, lower cooking time for French-inspired meals at home, and allow you to enjoy fresh flavors even when a vegetable is not in season.
What does confit mean in French?
The word confit (pronounced “kon-FEE”) derives from the French verb confire, which simply means to preserve. Traditionally, confit simply refers to any sort of preserved food, whether it’s meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth.
How long does confit last?
In meat cooking this requires the meat to be salted as part of the preservation process. After salting and cooking in the fat, confit can last for several months when properly sealed and left in a cool placd. Confit is one of the oldest ways to preserve food. How does temperature affect the breakdown of proteins in meat?