Preserving + Pantry = Confit de Foie Gras
A tale of many jars begins and ends in a round robin of preserving and Canning-at-Camont.
Last September, we made our first batch of Confit de Canard for the 2012 season.
60 Years ago there was water above the stove. That’s the flood mark on the left.
When the Confit de Canard was cooked, processed and labeled, there was enough fat left over for a bonus- Confit de Foie Gras.
The Foie Gras was salted lightly for a couple hours (while the rest of the duck cooked) then wrapped in a net cloth and tied.
When the fat was just beginning to simmer- 82°C, I lowered the foie gras into my vintage le Creuset pot. I rolled it around for a few minutes then started taking it’s core temperature. Once it reached 65°C (about 30 min) I removed it from the the pot and the cloth, placed it in a terrine, pressed it, and let it sit overnight. Confit de foie gras mi-cuit ((rosey inside) will taste best when left to rest a few days at refrigerated temperature- 4°C.
This was September’s Charcuterie-at-Camont crew- Felix, Michael and Mick, the Confit Kings of Camont. Interested in learning how to make confit? Come for a special February weekend – Confit 101 or meet me at a French Pig Workshop in April in the U.S..