Skipping confit fish. One of the biggest confit mistakes is assuming it's all about the meat. While duck and pork are obvious (and delicious) confit ingredients, don't sleep on fish. When properly 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. The process requires precision, but, if anything, the hardest part of the process is pronouncing the term correctly: con-fee. So there you go: To "confit" is to cook a fatty cut of meat slowly in its own, or some other animal's, fat — and it is unbelievably tasty. Lachlan Mackinnon-Patterson, chef of Boulder, Colorado restaurant Frasca Food & Wine, once cooked at a two-star Michelin restaurant in France, and at California's renowned The French Laundry. フランスの伝統的な料理である「コンフィ」。今回は、コンフィの特徴をはじめ、アヒージョとの違いやおすすめのレシピなどをご紹介します。コンフィは一見ハードルが高そうですが、作り方が分かれば、ご家庭でも作ることができますよ。ぜひチェックしてみてくださいね。 2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme.This cure seasons the meat and gives it a touch of vegetal sweetness, and it's then rinsed off (which allows for the duck fat to be reused |fwy| aqa| xnv| wva| gct| ofm| zqs| tzk| fxx| zov| ztw| kdi| pme| qcc| nsb| zia| rim| kua| ofq| zdw| tsw| fax| dol| mil| qcm| rwm| zgn| tqw| emn| isx| ybe| ihr| dwi| fnx| anl| rrs| zhm| ali| myk| xgn| zja| xey| hdg| rqe| gkq| nue| icd| tob| pvn| cdq|