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Craw__ t1_j44tv0b wrote

Reply to comment by tyvanius in TIL Duck is considered a red meat by culinary standards. by BertyBert1

Not necessarily it's own fat. Slow cooked in liquid, usually fat or oil though.

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johnnycakeAK t1_j44wabp wrote

Duck Confit is accurately only done by cooking it at low temp in duck fat. Using any other liquid or oil would be poached

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Craw__ t1_j4554yu wrote

I'm referring to confit as a cooking technique, not specifically duck confit.

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boblinquist t1_j46bnhz wrote

This is not true. Confit is as much a preservation technique as anything, although that's not as vital as a requirement these days. Confit comes from the French verb confire, which literally means to preserve. You can't just call anything slow-cooked in a liquid confit.

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glacierre2 t1_j46y90i wrote

Confitura is an alternative word for marmalade in Spanish.

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boblinquist t1_j47iynn wrote

Yep, which is how they used to preserve the oranges! Just slow cook in sugar syrup. It's amazing how much cooking we do came about due to a lack of fresh ingredients

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