confit

Castacán is the Yucatecan version of crispy pork belly. These tacos, based on the ones I had at Wayan'e, a Mérida institution, are crisped up on a griddle, then topped with shredded cheese. As the cheese melts, it oozes into the cracks and spaces between the meat, binding the bits of pork belly together. The whole thing sizzles until the cheese is browned and crisped, lending an extra dimension of nutty flavor and texture to the taco.

Yucatecan Pork Belly and Cheese Tacos (Tacos de Castac&#225;n Con Queso) Recipe

For the Castacán:

(1kg) fresh, skin-on pork belly

salt and black pepper

(235 milliliters) melted lard or vegetable oil

cloves

orange (preferably bitter Seville orange), cut into quarters

cinnamon stick,

garlic

To Finish and Serve:

Kosher salt

(340 grams) shredded Oaxaca or low-moisture mozzarella cheese

corn tortillas

Yucatán-Style Habanero Salsa (or your favorite salsa)

Lime wedges

cilantro leaves

For the Castacán: Adjust oven rack to center position and preheat oven to 275°F. Season pork with salt and pepper on both sides. Place in a cast iron skillet or baking dish not much larger than it. Pour melted lard or vegetable oil on top. Stick 1 clove and 1 cinnamon shard into each orange segment. Nestle oranges and garlic around pork. Cover with foil and place in oven. Cook until pork shows almost no resistance when poked with a knife, about 5 hours. Allow to cool completely at room temperature. Discard garlic and oranges. Drain fat and reserve for another use. Proceed to step 2, or wrap pork in foil and refrigerate for up to 5 days before proceeding as directed.

Preheat oven to 450°F. Place the cooked pork belly skin side up on a rimmed baking sheet lined with heavy-duty aluminum foil. Roast until skin is bubbly and crisp, 12 to 20 minutes, folding up foil to shield sides if they threaten to burn.

Transfer crisp pork to a cutting board and cut into 1/2-inch lardons.

To Finish and Serve: Heat a griddle or a large cast iron pan over medium heat until hot. Add small piles (about 2 tablespoons each) of chopped pork. Season with a pinch of salt. Cook, stirring and flipping each pile, until brown and crisp on most sides, about 1 minute. Add a small pinch of shredded cheese to each pile, allow it to melt (about 30 seconds), then carefully flip, scraping up browned cheese from bottom of pan. Cook until second side is browned and crisp, about 1 minute. Transfer each pile to a warmed corn tortilla and serve immediately with Yucatán-Style Habanero Salsa or other salsa, lime wedges, and chopped cilantro.

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

Sous Vide Duck Confit Recipe

duck legs

garlic, minced

thyme

Set up an immersion circulator and preheat the water bath to 155°F (68°C).

Season duck all over with salt and pepper. Rub garlic onto the meaty side of each leg and set a thyme sprig on top. Slide duck legs into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. 

Add sealed duck to water bath and cook for 36 hours. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it. 

Remove duck from water bath and transfer to refrigerator to chill. The duck can be kept refrigerated within the sealed bag for up to 1 week.

When ready to use, remove duck from bag and scrape away thyme sprigs and excess fat and juices. Use duck confit according to any recipe you have; it can be cooked in a 450°F (230°C) oven or broiled until the meat is heated through and the skin is browned and crispy, about 7 minutes.

Use this garlic confit in your next aglio e olio pasta.

Garlic Confit

grapeseed oil

Use this garlic confit in your next aglio e olio pasta.

Bon Appétit

Preheat oven to 250°. Place garlic and oil in a small saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.

Do Ahead: Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.

Cassoulet

Tbsp.

garlic cloves, smashed

black peppercorns

juniper berries (optional)

peeled,

1½ lb. dried Tarbais, corona,

pancetta (leave in 1 thick piece)

scrubbed,

garlic,

bay leaf

black pepper

pork

vegetable oil

carrot, peeled, chopped

garlic cloves, finely chopped

tomatoes

chicken stock chicken broth

Kosher salt, freshly ground pepper

lb. fresh pork sausage (such as Toulouse, sweet Italian,

medium-fine fresh breadcrumbs, divided

parsley

garlic clove,

lb. precooked garlic sausage, sliced crosswise ¼" thick (optional)

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro. It requires a few ingredients you won’t find in the typical supermarket. Save yourself from searching all over town and head to D’Artagnan’s website, where you can order French Tarbais beans, precooked garlic sausage, and Moulard duck legs. Just don’t leave this for the last second.

Prick skin on duck legs all over with the tip of a paring knife. Rub legs with salt, making sure to massage into flesh and skin.

Place legs in a large bowl and cover with plastic wrap, pressing directly onto legs. Rest a plate on top of legs and weigh down with several 28-oz. cans. Chill at least 12 hours and up to 1 day.

Note: If you’re going to cook the beans and ragout and combine tomorrow, soak the beans tonight. If not, just remember to soak them the day before you want to cook them.

Preheat oven to 250°. Evenly scatter thyme, garlic, peppercorns, and juniper berries (if using) across a large baking dish or roasting pan and add 2 Tbsp. water.

Remove duck legs from bowl. Rinse off salt and arrange legs, skin side down, over aromatics in baking dish. Cover dish tightly with foil and weigh down with a cast-iron skillet or a heavy baking dish. Bake until fat renders out of duck and legs are submerged, about 2 hours.

Carefully remove baking dish from oven and remove skillet and foil. Turn legs skin side up and nestle back into fat. Cover dish again with foil and continue to cook legs, unweighted, until duck meat is very tender and bones wiggle easily in joints, 2–2½ hours longer.

Let legs cool in fat until you can handle them, then transfer with tongs or a spider to a plate. Strain ¼ cup fat through a fine-mesh sieve into a small bowl and let cool. Cover and set aside for cooking the breadcrumbs. Strain remaining fat into an airtight container; cover and reserve for another use (like roasting potatoes).

Remove skin from legs, trying to keep as intact as possible; transfer skin to an airtight container. Cover and chill. Pull duck meat from bones, tearing into 2" pieces; discard bones and cartilage. Place meat in another airtight container; cover and chill. You won’t need the skin, meat, or fat until you’re ready to assemble the cassoulet.

Do Ahead: Duck legs can be confited 3 weeks ahead. Transfer legs to a large nonreactive vessel; strain fat through a fine-mesh sieve over meat. Cover and chill. Let come to room temperature before using. Meat and skin can be prepared 3 days ahead; keep chilled.

Stick a clove into each onion half. Place in a large pot along with beans, pancetta, carrots, garlic, thyme, and bay leaf; pour in cold water to cover beans by 2". Season with several grinds of pepper and bring to a gentle simmer. Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45–60 minutes for cannellini and 1–1½ hours for Tarbais or corona. Remove pot from heat; pluck out and discard onion, carrots, garlic, thyme, and bay leaf. Transfer pancetta to a cutting board; let cool slightly, then cut into 1x¼" pieces. Add back to pot and let mixture cool.

Meanwhile, sprinkle pork with 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and several grinds of pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork, turning once, until browned all over, 10–12 minutes per batch; transfer to a plate as you go.

Reduce heat to medium and place onion, carrot, and garlic in pot; season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8–10 minutes. Return pork to pot and add thyme, bay leaf, tomatoes, and stock. Bring to a boil. Reduce heat, partially cover pot, and simmer gently, skimming fat occasionally, until meat is fork-tender, 1¾–2 hours. Pluck out and discard thyme and bay leaf. Let ragout cool slightly.

Using a slotted spoon, transfer bean mixture to pot with ragout. Add enough cooking liquid from beans just to cover. Pour remaining bean cooking liquid into an airtight container and chill; you may need it for finishing the cassoulet later. Let ragout mixture cool completely, then cover and chill at least 12 hours.

Do Ahead: Ragout and beans can be combined 2 days ahead. Keep chilled.

Remove ragout mixture from refrigerator and skim fat from surface; discard. Cover pot and bring ragout to a gentle simmer over medium-low heat. Taste and season conservatively with salt and pepper if needed (the duck will add considerable saltiness when mixed in).

Remove reserved duck meat and skin from refrigerator. Let meat come to room temperature.

Meanwhile, arrange skin in a single layer in an 8-qt. Dutch oven or other heavy pot (the same one you’ll cook the cassoulet in). Cook over low heat, turning occasionally, until golden brown and crisp, 20–30 minutes. Using tongs, transfer skin to paper towels and blot away excess fat.

Prick pork sausages all over with a fork and cook in fat in same pot, turning occasionally, until browned all over and cooked through, 12–15 minutes. Transfer to a plate and let cool slightly. Cut into 2" pieces.

Add breadcrumbs to pot and cook, stirring often, until golden in spots and starting to crisp, about 5 minutes. If breadcrumbs seem very dry or are sticking to the pot, add 1–2 Tbsp. reserved duck fat. Transfer breadcrumbs to a medium bowl and let cool slightly. Add parsley and toss to combine. Wipe out pot and let cool.

Rub inside of cooled pot with cut sides of garlic; ladle in one-third of ragout mixture. Top with half of pork sausage, garlic sausage, and duck meat, then another third of ragout mixture. Top with remaining duck meat and sausages, then remaining ragout mixture. Liquid should come to top of beans. Add reserved bean cooking liquid if needed.

Do Ahead: Cassoulet can be assembled 1 day ahead; cover and chill. Bring to room temperature before proceeding. Store breadcrumbs and duck skin separately airtight at room temperature.

Preheat oven to 375°. Scatter two-thirds of breadcrumb mixture over cassoulet.

Bake, uncovered, until a golden crust forms, 25–30 minutes. Remove from oven and use a spoon to break up crust, pressing very gently so crust absorbs a little liquid; smooth surface. Bake until another crust forms, 25–30 minutes; break up again. Repeat process 2 more times (for a total of 4 times). If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.

Top cassoulet with remaining breadcrumb mixture; bake until golden brown, 15–20 minutes. Let rest at least 25 minutes before serving.

Divide cassoulet among bowls; crumble duck skin over.

How to make garlic confit and garlic oil at home with just 5 minutes of prep. These Slow roasted garlic cloves are cooked and stored with oil and used in tons of ways as a caramelized, tender, smooth addition to any meal!

How To Make Garlic Confit and Garlic Oil

garlic heads (you can use pre-peeled too)

rosemary (or any other herb of your choice)

extra virgin olive oil

Prepare the garlic by separating it and peel the cloves.TOP TIP: to peel the garlic in seconds, then simply break the garlic head/s up into cloves by bashing lightly with the palm of your hand and then add them to a Tupperware container or mason jar with a lid (or between two metal bowls) and shake VIGOROUSLY for 20-30 seconds. DONE! Even the ones that aren&#039;t fully peeled will be loose enough to peel off super easily.

Add the items to a deep baking tray or casserole dish. I placed the rosemary first, then added the garlic cloves and poured enough oil over to submerge the garlic entirely.It&#039;s best to use a smaller dish here with high sides, so you need less oil than a large oven-tray.

Slow roast the garlic in the oven for around 2 hours at 195ºF/90ºC  (fan-assisted). When ready the garlic will be tender and lightly golden but not too browned.I prefer a slower, low-temperature cook for better flavor but feel free to check on the garlic after an hour as it may already be good enough for you.

Allow the garlic confit to cool enough to remove any herbs (if you want to). To speed up the cooldown time, place your container of garlic confit within an ice bath. When cooled, transfer to a sterilized glass jar and move to the refrigerator immediately.

https://content.jwplatform.com/videos/YSsS930a.mp4

This is a quick tutorial for how to make garlic confit (and garlic oil) at home with just 5 minutes of prep.

How To Make Garlic Confit (& Garlic Oil)

An easy and delicious way to transform garlic cloves into meltingly tender and sweet garlic that can be used in a variety of dishes

olive oil (220 g)

Heat the olive oil on medium low heat until hot, then add in all the peeled garlic cloves.

Make sure the garlic is submerged, add a little extra olive oil if you need to. Reduce the heat to low, and cook for about 30-45 minutes  until garlic is fork tender.

Remove from heat and store in a jar in the fridge with the olive oil you used in the pan for up to 2-3 weeks.

The easiest garlic confit, just two ingredients and you get tender, sweet, garlic bliss. Full recipe below!

https://everylittlecrumb.com/garlic-confit/

This recipe is adapted from the eatlittlebird.com&nbsp;website. A classic confit de canard includes beautifully cured duck drumsticks cooked in duck fat until the meat starts to separate from the bone. Classically served with confit potatoes and fresh salad, the duck confit is a supremely tender and flavorful piece of meatatarian extravaganza.

Confit de canard

sea salt

duck legs (thigh and drumstick attached)

lb (1 kg) duck fat

bay leaves

Rougail citron confits de la Réunion appelé aussi localement &quot;Sauce citron. &quot;. Accompagnement des caris et rougails notamment le cari de poisson créole.

Rougail citron confit réunionnais

citrons confits.

cm de gingembre frais.

Oignon haché fin.

piments ou un peu de pâte de piment vert.

Huile, gros sel.

dans un pilon, écraser le gingembre, le gros sel et éventuellement les piments

http://recettes-papounet.com/2020/04/rougail-citron-confit-reunionnais-sauce-citron.html

Impress your guests with your own homemade semi-dried tomatoes with this tasty side.

Recipe by the team at Sydney's Cornersmith cafe.

Semi-dried tomatoes and confit garlic on ricotta

fresh ricotta

semi-dried tomatoes

confit garlic (recipe below)

Confit garlic oil

2kg tomatoes, quartered

Olive oil,

garlic bulb, unpeeled,

olive oil

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

Lamb neck seasoned with herbs and cooked slowly in it's fat until fork tender.

Lamb or Goat Neck Confit

lamb neck

Rendered lamb tallow (or whatever animal fat is available)

rosemary

Season the neck all over with the salt, then allow to rest overnight.

The next day, rinse the neck quickly under water to remove excess salt, then place in a pot with the remaining ingredients, completely covering the neck with lard.

Cover and bake the lamb neck at 250 for 3 hours, or until the meat moves freely from the bone. Remove the pot from the oven and cool. Discard the herbs and spices.

From here, if you used lard or tallow, you can transfer the lamb neck to a container and refrigerate it for months as long as the meat is completely covered by fat. If you used oil, you'll want to use the confit within a week.

Confit d&#39;oie

Oies (choisir des oies bien grasses capables de fournir environ 1 kilo de graisse)

graisse d'oie

gros sel

quatre épices

thym

laurier

gousses d'ail

Le premier jour Nettoyer et vider parfaitement les oies. Découper les cuisses en deux (pilons bien manchonnés et gras de cuisse séparé en deux) Fendre le bréchet en deux dans la longueur puis chaque moitié recoupée en deux ou trois en biais dans la largeur.  Conserver les ailerons. Frotter les morceaux avec du sel gris. Ranger les morceaux dans un récipient creux adapté et couvrir de gros sel. Laisser saumurer pendant 24 heures.   Le deuxième jour Rincer les morceaux d’oie et les éponger.  Frotter les morceaux côté chair avec un mélange de quatre épices et d'un peu de thym et de laurier pulvérisés. Fondre toute la graisse recueillie et si nécessaire compléter avec de la graisse d’oie achetée en bocal.  Ranger les morceaux serrés les uns contre les autre, chair contre chair dans une cocotte profonde adaptée.  Cuire environ 2 heures et demie à frémissement.  Vous pouvez ajouter quelques gousses d’ail, du thym en cours de cuisson.  Piquer et pousser la cuisson si la viande est résistante ou si vous remarquez une perte de jus rosé.  La conservation Confits d’oie en conserve : Placer les morceaux serrés dans des bocaux préalablement ébouillantés. Couvrir ces morceaux avec la graisse de cuisson filtrée.  Laisser figer à température ambiante. Verser une épaisseur d’un centimètre de saindoux fondu sur la graisse d’oie figée.  Laisser solidifier et fermer.  Conserver dans un endroit frais et sec.  La sagesse me pousse à vous inviter à consommer ces confits dans un délai court. Vous pouvez choisir de stériliser en bocaux, dans ce cas il ne sera pas utile de couvrir avec la graisse.

Cuisses de canard confites au four dans la graisse.

Confit de canard en 2 heures

cuisses de canard

kg de graisse d'oie ou de canard

sel et poivre du moulin

Choisissez de belles cuisses de canard. Ici canard IGP Gascogne.

Saler légèrement et poivrer les morceaux.

Appliquer les deux faces l'une contre l'autre (chair contre chair) dans une cocotte adaptée.

Recouvrir les cuisses avec la graisse de canard, ou d'oie, chauffée, et ajouter l'ail et le thym.

Placer un couvercle pour maintenir les cuisses dans la graisse pendant la cuisson.

Placer la cocotte au four à 160°C pendant 2 heures.

Sortir la cocotte du four à mi-cuisson (au bout d'une heure).

Retourner délicatement les cuisses de canard et replacer au four. veiller a ce que les cuisses soient toujours bien couvertes.

A l'issue de la cuisson, laisser les cuisses de canard dans la graisse jusqu'à refroidissement.

Pour la dégustation, sortir les cuisses de la graisse et repasser au four à 150 °C jusqu'à obtenir un léger croustillant (10 mn environ).

Délicieux avec une salade et des pommes de terre sarladaises, des cèpes sautés ou un écrasé de pommes de terre à la truffe.

https://www.youtube.com/watch?v=WvwTcnJopjA

Confit is a French cooking technique where something is cooked in lots of fat at a low heat and for a very long time.

olive oil (extra virgin)

Preheat the oven to 120 degrees Celsius / 250 degrees Farenheit. 

Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away. 

Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It&#39;s important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour. 

Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.

https://daenskitchen.com/wp-content/uploads/2022/05/Garlic-Confit-Teaser.mp4

Garlic Confit Teaser

This Confit Garlic recipe is going to be your new staple condiment! Confit Garlic is slow-cooked garlic cloves that are soft &amp; savory. It goes so well on toast, with pasta, or even on proteins!

Confit Garlic (Stovetop, Oven, &amp; Instant Pot)

Extra Virgin Olive Oil

Peel about 30-40 cloves of garlic, making sure to keep the cloves whole as much as possible. 

Measure 1 1/4 - 2 cups extra virgin olive oil. 

Add all of the garlic cloves and olive oil to the Instant Pot. 

Set the Pot to the &#039;slow cook&#039; function on the lowest setting. 

Cover with a regular lid, not the Instant Pot lid. 

Slow cook for about 1 hour and 30-40 minutes, or until garlic is soft and can be easily pierced with a fork.

Instant Pot Method

To a small or medium sized pot, add all of the garlic cloves and the olive oil. 

Next, turn the stove on to low heat. 

Cook on low for about 1 hour, or until garlic is soft and can be easily pierced with a fork. 

Stovetop Method

Add all of the garlic cloves and olive oil to a small casserole dish or other oven-safe vessel. 

Heat the oven to 200ºF. 

Cook for about 2 hours, or until garlic is soft and can be easily pierced with a fork.

Oven Method

Once the garlic is soft, remove it from its heat source. 

Either add the garlic and the oil to a glass jar and refrigerate or strain out the oil. If you strain the oil, I recommend keeping the oil in a glass container and using it as a cooking oil. 

I also recommend blending the cloves (without the oil) in the food processor and keeping the garlic paste so it is easier to use. 

Remaining Instructions:

Hi Gina! To can low/non-acid foods you have to use a pressure CANNER. (**not  cooker, canner is lower pressure**)
That said *wink* I have successfully canned broth &amp; pasta sauce the hot water bath method. It just takes longer-like 2 or 3 hours. I ate said foods 6-12 months later with no ill effects.

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