FermenteaWhere food goes to change
confit
Meat salted, slowly cooked in its own fat and kept under a covering of that fat. The fat cap limits air but does not acidify or sterilise, so home confit needs refrigeration or freezing.
Confit salts the meat, cooks it slowly in fat, and keeps it under a covering of that fat. The fat does not acidify the meat or sterilise it, so the keeping depends on the complete process.
Historically the method is associated with duck and goose in southwestern France.
Confit is historically associated with southwestern France, where goose confit is documented from the seventeenth century. The method combines salting with slow cooking in fat and storage under that fat.
Scaling: not established by the sources.
The fat cap limits air but does not acidify or sterilise the meat, so keeping depends on the full process.
Hazard sourceRefrigerate or freeze homemade confit; do not store it at room temperature
Control sourceNo validated shelf life is recorded for home confit.
Regional association from the catalogue and the protected product record.
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INAOHistory · Method
Confit d'oie du Sud-Ouest: protected product recordGoose confit documented from the seventeenth century
Meat salted, slowly cooked in fat and stored under the fat
Cited in: Salt, slow cooking and a fat cover