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1.The French word for jam or preserve.

2.A traditional way of preserving poultry, game and meat through the winter months, in South-Western France. The food should be salted and sometimes flavoured with herbs, before being very gently simmered in duck or goose fat until tender. It is then "potted" and covered by its cooking fat, and can be extracted as desired. Food cooked in this way will naturally have a salty taste.

Many restaurants have developed the word as a "marketing-term", and misuse this word to their own advantage - claiming to produce "confits" of practically everything; some of which have only been "confited" for a few hours.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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