Despite the delicate preparation and presentation,confitbiyaldi, like most ratatouilles, improves with age overnight in the refrigerator.
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The potatoes roasted in duck fat to accompany the crisped-upconfitis called "pommes de terre la sarladaise".
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Duckconfitis also a traditional ingredient in many versions of cassoulet.
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Sealed and stored in a cool, dark place,confitcan last for several months.
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Non-waterfowl meats are frequently treated to theconfitprocess, but they are not classically considered true confits.
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In a restaurant context,confitmust also have a crispy skin.
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Confitpreparations originated as a means of preserving meats without refrigeration.
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Confitcountry is divided roughly into regions where one type of meat predominates theconfitpreparations.
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Duck gizzards are also commonly cooked in theconfitmethod.
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Skipping the salt curing stage greatly reduces the shelf life of theconfit.
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Confitis also sold in cans, which can be kept for several years.
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The basic principle behind this dish is the lengthy simmering of an assortment of vegetables and meats, generally meats preserved "enconfit".
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To prepare aconfit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours.
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The traditional way to cook "carnitas" is in a copper pot (or any thick-bottomed pot), which disperses the heat evenly in a process very much reminiscent ofconfit.
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The area is noted for its cuisine, especially its duck and goose products, such as "confitde canard" and "foie gras".
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