confit

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  • noun

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a piece of meat (especially a duck) cooked slowly in its own fat

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For the Confit Orange: 1 orange 300ml water 300g unrefined golden caster sugar A splash of fresh lemon juice 1 vanilla pod For the Mincemeat: 200g cooking apple, cored and chopped finely 180g raisins 120g sultanas 120g currants 175g unrefined dark muscovado sugar The grated zest and juice of 1 lemon 40g toasted sliced almonds, roughly chopped 110g shredded suet 2 level teaspoons mixed spice A pinch of ground cinnamon A pinch of freshly-ground nutmeg A pinch of Maldon salt For the Jalousie: 500g of the mincemeat 500g block fresh ready-rolled puff pastr y 1 fresh free-range egg, beaten, for brushing 2 tbsps unrefined golden caster sugar 1/4 tsp ground cinnamon Icing sugar for dusting Firstly, make the mincemeat.
Pop the other, uncut rectangle of pastry on a baking tray and place slices of the orange confit along the length, leaving about 2cm clear all round the edges.
New for the company is the seven-strong fruit confit range, each of which is matched to a specific cheese--fig & walnut confit for goats cheese, for example, or white wine and William pear confit with Roquefort.
ROAST MEDALLIONS OF VENISON WITH A CONFIT OF CARROTS AND CELERY
A confit is a cheffy term normally applied to ingredients slowly cooked in duck or goose fat.