'The Food Guys' Rap About Confit
Sep 27, 2020•5 min
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Episode description
Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest France, where goose, duck or pork confit is often served as part of cassoulet. Food Guys Jon and Greg explain why a cooked goose enveloped in a bed of its own fat is not alarming, but delicious.
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