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What is duck confit? I’ve seen it on restaurant menus and want to try it, but I’m a little apprehensive.

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Q: What is duck confit? I’ve seen it on restaurant menus and want to try it, but I’m a little apprehensive.

Ryan says....
Confit means to preserve, and it’s one of the oldest methods of storing cooked meat without refrigeration. Though no longer needed for its preserving power, confit is still popular because of its delicious flavour. Duck confit is the leg, salted, herbed and slowly cooked in its own fat, after which it can be cooled and stored in the fat. Good confit should have crispy skin and succulent, fork-tender flesh that’s packed with flavour but doesn’t feel oily in your mouth. And, no, it’s not Jenny Craig approved.

Ryan Jennings' latest book is called Entertaining with Booze (Whitecap Books). For recipes, cocktails and tips, visit cookingwithbooze.com. Send Ryan your foodie questions here.