salt, by storage temperatures below 40ºF/4ºC,
and by the addition of nitrate or nitrite to the
salt. Most modern versions of the confit are
either canned or are refrigerated for safety and
made to be eaten within a few days, so they’re
salted mildly, more for flavor and color than
for preservation.
The flavor of a traditional confit is said to
improve over the course of several months.
Though the cooking presumably kills bacteria
and inactivates all enzymes in the meat, there
will certainly be biochemical changes in the
meat over time, and the fat will oxidize. A
slight rancidity is part of the flavor of a
traditional confit.
Food Words: Confit
These days the word confit is used loosely
to describe just about anything cooked
slowly and gently to a rich, succulent
consistency: onions in olive oil, for
example, or shrimp cooked and stored