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Question about confit

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Jeff Grossman

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Question about confit

by Jeff Grossman » Fri Feb 08, 2019 2:29 am

I am considering making some confit chicken thighs. If I make a bunch, is it OK to freeze the ones I don't use now?
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Paul Winalski

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Re: Question about confit

by Paul Winalski » Fri Feb 08, 2019 6:29 pm

Properly made confit keeps in glass canning jars without refrigeration, provided there's a good layer of fat sealing the top. I think it'd freeze just fine.

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DanS

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Re: Question about confit

by DanS » Fri Feb 08, 2019 6:56 pm

It is done all the time. D'Artagnan sells a lot of dusk confit. Most of the time that I've purchased it, it has come frozen.

As Paul said, freezing shouldn't be a problem. I would do it but I'd vacuum seal it like I do most everything I freeze
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Jeff Grossman

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Re: Question about confit

by Jeff Grossman » Sat Feb 09, 2019 12:45 am

Thanks.

(And, howdy!, Dans.)
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Barb Downunder

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Re: Question about confit

by Barb Downunder » Sat Feb 09, 2019 4:10 am

Totally agree with the above.
I’ve done confit duck bits in small serving sizes, cook them sous vide, works a treat, uses less duck fat(it always seems to take more than you think) and extras are sealed up all ready to go in the freezer.
And of course as Paul rightly says, traditionally they were a preserve kept in the storeroom, which however was probably some nice cool cellar in France, and by golly the amount of fat required for adequate coverage is staggering.
Have fun.
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Re: Question about confit

by Jenise » Sat Feb 09, 2019 5:04 pm

Dans (welcome!) is right. Just coat them with plenty of fat for insulation.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Paul Winalski

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Re: Question about confit

by Paul Winalski » Sun Feb 10, 2019 5:02 pm

Barb Downunder wrote:by golly the amount of fat required for adequate coverage is staggering


About 1/2 inch, judging by the jars of confit for sale in the Cote d'Or's shop in Saulieu. This was out on the shelf without refrigeration, next to jars of fruit preserves.

-Paul W.
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DanS

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Re: Question about confit

by DanS » Wed Feb 13, 2019 7:52 pm

Thanks everyone for the Welcomes. It is more of a welcome back. I stopped following/participating in this forum ages ago, but decided to come back.

PaulW: Check you messages. I sent you a message weeks ago but haven't heard back.

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