Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Goose Confit: salt, spice and sugar cured goose, slow cooked in fat. Sounds complicated but is just delicious.
Potting is a centuries old technique from the north of England originally used to preserve sea food. Use this recipe to preserve your crayfish tails into a jar of buttery goodness!
Not preserved lemons, but a different kind of lemon confit.
Ginger, steeped in syrup, and slow cooked is a condiment, an ice cream addition, another way to add ginger flavor and texture to jams and chutneys.
A wonderful way to preserve shrimp for a few weeks in warmly spiced butter.
Charcutepalooza party time! Maple cured bacon, paté & pork confit techniques & recipes for Roasted Butternut Squash & Bacon Tart, Chicken Liver & Duck Confit Paté & Pork Confit Parmentiers.
An ancient relative inspired the recipe for beef heart confit, a surprisingly luxurious preparation of the unusual meat.
Buying a duck whole is a bargain. You can butcher it yourself and render more than enough fat to make homemade duck confit.
Onion confit, or slowly simmered onion jam, is usually served warm with foie gras (fat duck’s liver), but it is also excellent with black pudding, grilled or roast pork, chicken and duck. It also makes an original edible Christmas present.
In which I streamline my duck confit method.
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