Duck Confit

The word confit 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. Once cooked, the food is then packed into containers and completely submerged in the liquid, creating an impenetrable barrier and preventing any further bacterial growth.  Properly prepared duck legs can last several weeks in a cool room, several months in a refrigerator. 

Duck Confit / Chef Chris Colburn / The Chanticleer, Nantucket

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