What the hell does Confit mean, anyway?
The culinary world is full of high brow words that can be used to dazzle and confuse the mainstream masses, that in reality just define simple principles.
Charcuterie? Just a meat plate.
Crutites? Just raw vegetables.
Braise? Sear in hot pan then cook slow and low in liquid.
Canapé? Any type of finger food.
And that brings us to confit. Sounds difficult and intimidating but it just means to cook in oil or fat at a low temperature for a long time. It was originally invented as a way to preserve meat and chefs quickly found that it worked wonders on duck and goose. The greatest gift that the Confit Inventor gave to the modern day busy entertainer is that it can be made a week (some say months) ahead of time. The flavors just keep getting better. It’s an easy and nearly foolproof way of cooking like a Culinary Superhero even if you only have a few successful meals under your cookin’ belt.
I made this twice, the second time I just served the duck over a pile IPA mashed potatoes (rather than making the cakes) with the stout pomegranate sauce and a sprinkle of pomegranate seeds, turned out beautifully. It was so good I’m already planning on making it again. It’s my new Go-To fancy dinner party meal.
Don’t let the deluxe title fool you, use it as a way to dazzle and impress others. Just don’t let them know how easy it was.
I use the Duck Fat you can also find it at Sur La Table and it also works wonders with potatoes. (Affiliate Link)