The confit process produces juicy, tender meat with crispy skin that’s been enriched with the flavors of salt, herbs and its own fat.
What was once a method of preserving meat or vegetables before the existence of refrigerators has become one of the most famous French food preparation methods. The confit process produces juicy, tender meat with crispy skin that’s been enriched with the flavors of salt, herbs and its own fat. What’s not to love?