-
treated to the
confit process but are not
classically considered true
confits. The
French refer only to duck and
goose confits as true
confits;
other meats...
- Duck
confit (French:
confit de
canard [kɔ̃.fi d(ə) ka.naʁ]) is a
French dish made with
whole duck. In Gascony,
according to the
families perpetuating the...
-
Confit byaldi is a
variation on the
traditional French dish
ratatouille by the
French chef
Michel Guérard. The name is a play on the
Turkish dish "İmam...
- Charcuterie: The
Fatted Calf's
Guide to
Making Sausage, Salumi, Pates, Roasts,
Confits, and
Other Meaty Goods. Ten
Speed Press. p. 256. ISBN 978-1-60774-343-9...
- such as terrines, galantines, ballotines, pâtés, and
confits,
primarily from pork,
although confits are
mostly waterfowl and
terrines and pâtés
often include...
-
Navet Confit is a
Canadian indie rock band
featuring musician Jean-Philippe Fréchette. He has
released music through his own
label La Confiserie, and La...
-
vegetables seasoned and
cooked with
honey or
sugar till jam-like.
Savory confits, such as
those made with
garlic or fennel, may call for an oil, such as...
-
ingredients Heavily simmered and
garnished with
fresh parsley Small pyramid (
Confit byaldi)
Similar dishes exist in many cuisines.
These include:
piperade (South-West...
-
Christmas and Epiphany. In France,
fruitcake is
called cake aux
fruits confits. In Germany,
baked goods which fit the
description of
fruitcake are not...
-
stewed in
thick syrup.
Confit, the root of the word,
comes from the
French word confire,
which literally means 'preserved'; a
confit being any type of food...
