RecipeMuncher

Confit is one of France’s finest gifts to humanity. Tough pieces of meat cooked long and slow in a thick jacuzzi of fat until it is meltingly tender and supremely tasty? Hand it over. Immediately. Traditionally a method of preservation, the meat would sit quite happily in its fatty suspension for months on end – the surrounding lard preventing bacteria from scuttling in and spoiling the delicious meat within. Not the most practical thing to do at home, especially in small quantities, confit (...)