But the first step of a confit still has value.

The answer was so surprising that I have still never made confit.

Refrigerate until the confit is needed, up to 1 week.

The longer you cook, the more flavor in your confit.

Sealed and stored in a cool, dark place, confit can last for several months.

Similar to a confit, the pork thus treated can be stored.

In the current culinary climate, confit could be the cook's new best friend.

Cool fat to room temperature, and freeze to use the next time you make confit.

Because turkey wings actually have meat on them they are also very good as confit.

He prepared the onion confit ahead of time because it needed to sit for two to three hours before serving.

You can lighten things up by making the confit with olive oil.

The confit is $19.95 for a package containing two servings from www.charlietrotters.com.

"The seasonings are so basic when you make confit," he said.

A properly made confit will be almost fat free.

Slice the lamb and set the slices on a bed of confit.

Today, chefs use the word to describe food with the same qualities as confit.

A salad would put this confit on the menu in warm weather.

The long confit style of cooking works exceptionally well with lamb.

Place one disc of confit lamb shoulder onto each plate.

You can avoid confit de canard on a daily basis.

The confit can be reheated and served as is or used in other dishes.

Combine all of the ingredients for the onion confit in a large saucepan.

Her preparation of duck confit is a good example.

Heat one tablespoon of the goose fat from the confit in a large casserole.

Scrape off as much fat as possible from the pieces of confit.