About Confit

The term confit is used broadly to describe anything that has been soaked, seasoned, or cooked slowly and gently to give it richness and juiciness.

A famous dish is duck confit.
The method of cooking is to boil the salted meat in oil at a low temperature (approximately 80°C) until it is cooked through.
The point is, "Is there something different from boiling in water?"
① Umami does not dissolve in water
②Duck fat is removed efficiently and does not become oily
However, there is now an opinion that the key to making duck confit is time (long time) and temperature (cooking at a low temperature), and oil (fat) is not relevant.
*This is a recipe, so please use it as a reference only.

① Rub the salt evenly on the salted duck leg (chicken). (Example: 4.4% salt, 0.4% sugar per piece of chicken)

② Vacuum pack the remaining salt and sugar, rosemary, thyme, garlic, black pepper, raw bay leaves, and jenny perperi (crushed) in duck oil (or butter or olive oil).

③ Vacuum cook at 60°C for 24 hours.

④ Remove the chicken from the bag and remove the spices. Use the fat in other recipes.

⑤ Put oil in a pot to a depth of 6mm and heat it to 220℃.

⑥ Bake for 2-4 minutes per side until the skin is crispy and golden brown.