This is exciting. It is very exciting. Why? I hear you ask. Well, because I can pretend I am on Masterchef, of course! They are always making a confit of something. A confit of duck, a confit of vegetables, etc etc.
So, using my fabulous new cookbook I got for Christmas, I bought a rabbit, something I have never done before and followed Michel Roux’s recipe for rabbit confit. It was fascinating. Well, actually, it was opposite of fascinating. I just stood and watched a pan do nothing. You have to keep the temperature at 70 degrees the whole time, which is quite low. It bubbles a little at first, then it just sits there, doing nothing. 
So far as I can see, it is a more chic, French way of deep fat frying, minus the batter and bubbling. It is cooked really slowly and then preserved in the fat/oil and will last a few weeks in the fridge.
The rabbit was amazing when I used it to make a cassoulet the next day. Really soft and moist.
Last night I also made tomato confit and garlic confit and used them in my lamb and Mediterranean vegetable dish, from the same cookbook.
I am like the confiting queen now! I will just say one thing though, I’m buying more oil every time I go to the shop and it could work out to be an expensive hobby, this confiting thing.
P.S. Danda would like me to tell you the confit joke he and I came up with…. How do you make a duck confit? Lay it down on the sofa and put a pillow under its head.
lazylauramaisey 
Posted by kindredspirit23 on December 31, 2012 at 20:39
That’s funny! Also, it works for me because I do not know exactly what “confit” means.
I can guess from your post, but still…
Scott
Posted by lazylauramaisey on January 1, 2013 at 10:38
I think it means cooking it really slowly in duck fat or oil and then preserving it in the fat afterwards. I think.
Posted by kindredspirit23 on January 1, 2013 at 12:49
well, that’s what I got from your post. So, good job!
Posted by Maggie O'C on January 9, 2013 at 22:10
OK the joke is my favorite part because I think I would gag cooking rabbit. Although a good duck confit, I’m down with. Get it?! Tell Danda!!!
Posted by lazylauramaisey on January 10, 2013 at 20:30
O yeh! Good one. Danda says, you’re quackers!
Posted by lazylauramaisey on January 10, 2013 at 20:30
O yeh! Good one. Danda says, you’re quackers!
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