Confit

Not so Italian, more French but a great way to keep some rabbit or duck for Christmas in the traditional method when there was no refrigeration.

 

 

Today we confit both 1 duck, back 2 portions and 1 rabbit all 4 portions, so some dismembering was required ... bring out Edward scissor hands.

We put all 6 portions on a wire rack with weights for 24 hours and used 2 tablespoon of salt making sure you do both sides, also add pepper corns, garlic and rosemary. This starts to preserving and draws out some moisture.

 

Wash off the salt and place into sterilised ring sealed jars place with some of the rosemary, garlic and peppercorns.

 

 

Heat pigs fat to just a liquid state and pour over the meat making sure all the meat is under the fat and fill jar to the top.

Messy job.

 

 

Put in a slow oven 100 deg for 8 hours

 

The kitchen in the 500 year old section of the villa

 

 

  

 Pick a knife, chef heaven.