Confit recipes

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what is confit? an explained by a swiss chef

Confit, the word comes from the French “confire” meaning to preserve. And ultimately that’s all confit is: a method of preservation. Fortunately it is also a very tasty way to preserve, as it is a method that uses slow cooking and then storing the food to be preserved in its cooking fat. Confit items can be stored for a long period of time as long as they are refrigerated and fully covered by the fat the food was cooked in. #confit #chefrecipes #kitchennews

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tomatoes and other vegetables cooking in a pan on a table with some herbs around them

Confit is a French technique that means ‘Preserved'. It’s the process of preserving food by slow cooking in fat. One can confit different ingredients most common being Garlic, Duck, Tomatoes, Chickpeas and so on. In this case we are confit'ing baby tomatoes and garlic along with lemon peel and fresh herbs to add flavor and

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small crostini with tomatoes, cheese and herbs in a jar on a table

An ode to summer! This Tomato and Garlic confit is bursting with flavours. The glorious cherry tomatoes and garlic are slowly cooked in a layer of olive oil until they're all wrinkled and fragrant.

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a white plate topped with chicken covered in lemons and olives next to potatoes

If I had to pick my favorite foods, chicken, garlic, lemons, salt and olive oil would be in my top five, hands down. So, when you combine those ingredients that becomes easily one of my favorite meals. And now that the weather is much colder, eating comfort food, especially comfort food that is easy

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the best tomato confit is in a jar and it's ready to be eaten

Tomato confit is synonymous with big flavored cuisine that doubles as the perfect French old-world preservation tactic. Fresh, juicy, ripe tomatoes are slow-cooked in a fragrant bath of thyme, garlic and extra virgin olive oil. The preservation concentrates the tomato flavor and extends tomato season so we can enjoy it year-round.

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some food is in a glass bowl on a wooden table

Garlic Confit Toast has been one of my favorite things to make as of late. Think garlic bread, with a nutty-sweet, creamy mouthfeel. Move over traditional garlic bread, I think this version is here to stay!

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a bowl full of sliced bananas next to a jar of pickled apple cider

Made simply with lemons and salt and cured in the refrigerator over one to three months, preserved lemons or lemon confit are a transformative ingredient. They are traditional element of North African tagines and a wonderful addition to everything from cocktails to pasta.

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garlic confit in a jar with the title how to make garlic confit plus how to use it

Garlic confit is a magical ingredient that lift just about any dish and give it deep, resonant flavor. You can use it so many ways: in soups, in hummus, slathered onto bread. And it's so easy to make, too. This simple sous vide garlic confit recipe calls for garlic, extra virgin olive oil, herbs and salt (that's it!!!) | #sousvide #nourishedkitchen

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cooked tomatoes and spinach in a white dish

Healthy Summer Tomato Confit And suddenly...we're in tomato season. If you've ever grown tomatoes at home, you know how precious this time of year is. Every variety is popping at once--we have beefsteak, purple, heirloom, and cherry tomatoes overflowing our baskets. It feels fleeting, however, because they do pass quickly. And I never want to

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a tall pin with two photos. One photo is the ingredients for the garlic confit (olive oil, salt, garlic and fresh herbs. The other photo is the garlic confit cooked in a oval baking dish

Garlic confit is where you slow-cook garlic cloves in oil until they’re soft and flavorful. You peel and simmer whole garlic cloves in oil for about 30 minutes to an hour. The result? Soft, spreadable garlic goodness that adds a rich flavor to dishes like pasta, mashed potatoes, or salad dressings.

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