I have often heard of a duck comfy, but recently heard of another comfy. What defines a comfy, how is one made?
2007-09-21 20:20:19 · 4 answers · asked by Jeanne B 7 in Food & Drink ➔ Cooking & Recipes
CONFIT (pronounced confee) - It is a French method of preserving the duck legs, which originated in regions where the duck livers were sold as foie gras, but the legs were considered inferior and kept by the farmers to feed their families. By preserving them in oil, they could keep them for the winter months when no other meat was available.
Duck legs are salted for 12-24 hours, then wiped clean. They are cooked very slowly in rendered duck fat for about 2-3 hours, then firmly packed into earthenware jars covered in the strained duck fat which forms an airtight seal, preserving them without refrigeration for months.
It's a really yummy way to cook duck, resulting in a very tender, juicy meat. And much of the fat melts out while cooking, so it's not as fatty as you might think.
Confit refers to any food that has been slow cooked in oil, but has come to mean anything slow cooked in liquid at a low temperature - often fruit that is poached in a sugar syrup is referred to as 'confit'
2007-09-21 20:35:00 · answer #1 · answered by jess b 4 · 1⤊ 0⤋
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RE:
What is a comfy?
I have often heard of a duck comfy, but recently heard of another comfy. What defines a comfy, how is one made?
2015-08-16 20:37:44 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Duck Confit Definition
2017-01-01 09:56:34 · answer #3 · answered by ? 4 · 0⤊ 0⤋
mine's comfy comfy tho they say it looks like a wheel chair LOL
2016-03-16 04:15:33 · answer #4 · answered by Anonymous · 0⤊ 0⤋
As jess said, it's confit. For ours, we put green salt on it, which is salt, bay leaves, thyme, and parsley. cure the duck for 24 hours, wash off the salt, and the pack the duck legs in cryovac bags, stuff with rendered duck fat and then steam them for 12 hours. never store the duck confit in the fat after it has been cooked
Originally, the term confit didn't refer to anything cooked in oil, but it was something that had been cooked in its own fat. I don't subscribe to the new usages of the term "confit."
2007-09-21 20:59:24 · answer #5 · answered by Anonymous · 0⤊ 0⤋
LOL. Confit. She's right. Its a French food thing, and I havent had it before so I don't know the taste.
2007-09-22 03:30:23 · answer #6 · answered by magnet4trouble 4 · 0⤊ 0⤋