It is basiclly made of the ducks own fat, some butter and salt. In order to spice it up you could add garlic, crushed lemons, a bit of salt and some thyme.
When people think of confit they think of duck confit. It is a french dish that is made with the leg of the duck. The confit part is the curing of the meat. There are many recipes that can be found on sites such as Food Gawker.
cooked in fat- eg confit of duck. Ducks have a lot of fat on them, so a confit de canard is duck roasted in its own juices very tender juicy type of roast. From French
'Confit' is a general term for foods that have been 'preserved' by immersing them in a flavourful mixture of salt, spices, etc. Duck confit was a traditional way used to preserve the duck meat but is now served as a flavourful dish
Secrets of a Restaurant Chef - 2008 The Secret to Duck Confit 4-3 was released on: USA: 20 June 2009
One can purchase duck confits online at gourmet websites such as Marky's, iGourmet, and D'Artagnon. One should keep in mind, however, that a confit is a French dish, thus one will be ordering raw meat and will need to cook the confit.
Food Deconstructed - 2012 Caesar Duck Confit Lettuce Wraps with Anchovy Cream Sauce 1-4 was released on: USA: 6 October 2012
Navet Confit was created in 2001.
Confit comes from French and is pronounced "con-fee". Confit refers to food that's stored in a substance for taste and better preservation.
Peking Duck uses duck in its recipe, but Bombay Duck uses fish.
* Confit de canard (Duck leg) * Cassoulet (Casserole) * Caneles (Pastries with custard and caramel) * Truffles (Tree truffles, fungus on trees)
Turduckin
daffy duck was made in 1933