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johnnycakeAK t1_j44wabp wrote

Reply to comment by Craw__ in TIL Duck is considered a red meat by culinary standards. by BertyBert1

Duck Confit is accurately only done by cooking it at low temp in duck fat. Using any other liquid or oil would be poached

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Craw__ t1_j4554yu wrote

I'm referring to confit as a cooking technique, not specifically duck confit.

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boblinquist t1_j46bnhz wrote

This is not true. Confit is as much a preservation technique as anything, although that's not as vital as a requirement these days. Confit comes from the French verb confire, which literally means to preserve. You can't just call anything slow-cooked in a liquid confit.

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glacierre2 t1_j46y90i wrote

Confitura is an alternative word for marmalade in Spanish.

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boblinquist t1_j47iynn wrote

Yep, which is how they used to preserve the oranges! Just slow cook in sugar syrup. It's amazing how much cooking we do came about due to a lack of fresh ingredients

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