What is that “confit” Emeril loves to cook with?
Kathy B. Philadelphia, PA Given that Emeril uses it frequently, you might think that “confit” is a Cajun specialty. But no, it is a French term used to describe a way of preserving meat (usually pork) or poultry (usually goose and duck). The meat or poultry is salted first, then slowly cooked in its own rendered fat. The resulting confit is then packed in crocks and sealed with more fat. You can eat it cold, sliced thinly, in salads or use it to add to hot dishes such as the French specialty “cassoulet”. You can buy confit in specialty stores or from a mail order catalog like : D’Artagnan, Inc. 399 St. Paul’s Avenue, Jersey City, New Jersey 07306. FAX # 201-792-6113; Phone # 201-792-0748.
