One of the mysteries of the English language finally explained.
Duck or other meat cooked very slowly in its own fat.
- ‘My salad was mixed greens and had pickled and smoked puffin, smoked duck, and goose confit.’
- ‘The menu here is diverse and includes albacore ceviche, crispy pizza with chorizo sausage, and Muscovy duck confit with white beans.’
- ‘Crispy duck confit is equally hearty, more so when you factor in black-eyed peas for a soul-food spin.’
- ‘Duck confit is fatty and juicy and sparkling with pea greens and spiced cashews.’
- ‘There was a freebie starter of baby spring roll stuffed with duck confit and deep-fried fillet of monkfish.’
- ‘For the main course I had the ‘crisp confit of duck’ with puy lentils and smoked bacon ragout with a red wine sauce.’
- ‘However, the duck confit was cut up in cold bits and enmeshed in a strange, oily construction of mushrooms and haricots verts.’
- ‘It was rejected in the case of some acceptable oxtail with ox tongue, and in the case of a raviolo filled with duck confit and served with duck livers.’
- ‘In too many places now, confit of duck approaches the commonplace.’
- ‘There are Indian samosas filled with coriander-scented duck confit.’
- ‘The confit of duck with salad and haricots blancs was cooked to perfection, although I found the plain beans rather bland and the side salad too salty.’
- ‘I went for the most ornate offering on the menu, the duck confit and foie gras terrine with baby leeks and raspberry vinegar, which came with toasted sourdough bread.’
- ‘At the same time, pan fry your duck confit until the skin is crispy and the meat is heated through.’
- ‘His perfect duck confit has skin that crackles more loudly than if you scrunched the original Declaration of Independence.’
- ‘Today I served some mackerel with confit of duck, two oily and fatty ingredients which you wouldn't expect to see together.’
- ‘The main course included confit of barbary duck leg and roasted loin of beef.’
- ‘Here the lady went for chicken stuffed with haggis, and I had confit of duck on cabbage with a blue cheese sauce.’
- ‘Duck confit has become such a workhorse of the second-rate suburban brasserie and high-street café chain that one almost hesitates to order it these days.’
- ‘It is also the principle underlying English potting and the French method of making confit of goose or duck, in which the meat is cooked and stored in copious amounts of melted fat.’
- ‘Serve with roasted chicken wings (or shredded confit of duck if you feel decadent) or some grated gruyère.’
French, ‘conserved’, from confire ‘prepare’.
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