Confit: salt curing meat and then poaching it in its own fat.
The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. A classic recipe is to fry or grill the legs in a bit of the fat till they are well-browned and crisp, and use more of the fat to roast some
potatoes and
garlic as an accompaniment.
Product Type: Poultry |
Type: Goose |
Part: Fat |
Shape: Piece |
Place of Origin: France |
Model Number: P1982 |
shelf life: 3 years |
Package: 650g X12 PCS/CTN |
Processing Type: Fried |