I have read a description of "confit" that explains it is a slow-cooked or long-cooked meat that is very tender, and can be preserved/stored in its fat.

But how is it served or presented on the plate? Worried about the "fat" part from an aesthetic view.

(hey, maybe this will help Degas in his efforts to expand his epicurial repertoire, as it will mine

Confit is exactly what you described - meat that has been slowly cooked in its own fat, then preserved in that fat. It was a way to preserve meat before refrigeration. The meat is incredibly tender, and when it is served, the fat is drained off. It doesn't sit on the plate in a puddle of fat or anything - it looks just like a regular piece of meat, maybe a bit more "wrinkly" from the long cooking. It's actually quite lean, as all the fat has slowly cooked out of the meat.

Duck confit is regularly mentioned.
Duck legs usually are used to "confit"... after you've roasted the rest of the duck to actually use the fat that has rendered. While you're roasting, the legs are salted and herbed (mascerated)? Slow cook, store in the oil, reheat it, get the "meat out" to eat .. and save that fat! A wee drip or two to fry potatoes!!! Pulverize the meat for rillettes ... (some say even on pop-corn!)

Confit de canard- delicous! The duck legs, before cooking, are indeed kept in fat. In university I worked at a restaurant that served this dish, and the uncooked legs and fat are not a pretty sight, imagine a big vat of lard with duck legs stuck inside. BUT: once cooked the fat on the leg becomes dark and crispy. Doesn't look "fatty" at all. It looks delicious. I hate fat on meat such as chicken, porkchops, or steaks, but confit de canard is completely different. When you take a bite, the skin and the duck meat melt in your mouth. Wash it down with red wine. You'll be in heaven

http://www.cuisinenet.com/digest/reg...nu_terms.shtml
Good definition

Ok, then, I'm ready to give that a definite try... !

Hi

I once read a critics report on a Billy Connelly one man show ......... disgusting throughout and highly recommended.

Thats about the same for confit !

Peter
http://tlp.netfirms.com

There can also be non-meat confit. We have a small jar of confit d'oignons (onion confit) of onions and raisins that is superb as a side for smoked duck breast. In fact, it's prepared and sold by a small purveyor of foie gras and magret de canard who occasionally shows up at one of the Brussels street markets.

Because all the fat has been cooked out of the duck, confit can be very dry if not properly prepared. It is commonly used in cassoulet which has a rich sauce to offset the dryness of the meat.

Michael, you are so right that confit can be very dry if not properly prepared. It was our experience at the Bistro in Tremolat. I just mentioned about our terrible experience in another post. It was only one embarrasing French meal we ever had in France. That thing was so dry I thought I was chewing a cardboard.

I am a vegetarian at home but while in France I decided to try the duck, and I fell in the love with the confit. The magret (roasted breast) was good, but all the confit I had was deliciously tender and moist and extremely tasty. It always looked appetizing when served, as well. I ordered it repeatedly because it was so good and I knew I wouldn't be able to get it once I got home. I highly recommend that you try it.