Confit: how and why to do it?

2022. 09. 14.

Confit: again a kitchen term to know. What could it be? In fact, it is a very practical preservation method that is also becoming more and more fashionable as a kitchen method. 

What is confit?

A konfitálás a process during which we can preserve the quality of the meat with the help of fat. The fat blocks the meat from oxygen, so the bacteria that would start spoiling cannot multiply in it..

Of course, this practical habit was developed by housewives centuries ago, since without a refrigerator you have to be resourceful. This is exactly how they discovered the biggest advantage of confit: it results in very delicious, juicy flavors, and even dry meat will be delicious and soft. 

Because of this, confit is now experiencing a renaissance as a kitchen process. It is a great solution for preserving and even improving the taste and texture of certain meats, and it is not by chance that we find confit dishes in the best restaurants.

How do you do it?

During confit, we use a lot of fat, in which we cook the meat for a long time, slowly, at a low temperature. During preparation, it is worth leaving the meat in the fat for up to 24 hours. Of course, we can then add the spices, which depend on the type of meat, as well as the type of fat. Add pork fat, garlic, salt and pepper to the beef or pork. It is also worth adding pork fat, rosemary and thyme to venison. Goose fat is suitable for poultry. And then we can start the confit.

If we really want to be professionals, we need the right equipment. For this, we can show you restaurant-quality confit ovens which can be used to prepare high-quality confit food. 

For example, with the Helia-48 oven, you can fry fish and other meats at the same time, without them taking over each other's flavors. The reason for this is that the oven space remains oxygen-free. This professional device is suitable for cold smoking, hot smoking, confit, steaming, and keeping warm. 

How long do we confit? It depends on the type of meat. Pork meat can take up to 4 hours, while smaller duck legs can take up to 3 hours. It is enough to confit at 80-100 degrees. 

Which meats should be confit?

Larger meats are generally worth confiting, and you should cut all meat in larger pieces. Red meats are most often confit. For example, venison, pork, beef. Red meat poultry can also be a very good raw material for this procedure. After all, duck or goose breast, goose liver, duck liver and, of course, thigh are especially suitable for confit.. 

Actually, it is not worth confiting those meats that would rather be grilled or quickly heat-treated. Meat that is cooked for a long time in broth, for example, is suitable for this.

Fish can also be confited, in fact! However, it is worth using cooking oil for this, and depending on the fish, we can add dill, garlic and even ginger to the fat as a spice.

What do you use for seasoning and how do you store it?

For seasoning, it is actually worth using spices that match the particular type of meat. Because of the fat and the slow cooking, the meat absorbs the spices perfectly. The finished meat must be left to cool in the confit fat. It should then be covered and put in the refrigerator, so the meat can be eaten for up to six months. 

If you like to cook and would like to use the most professional tools possible even at home, then take a look at our offer!