Techniques
Confit (Duckanoo)
THERMAL
Moist-heat cooking method where duck is submerged and slow-cooked in fat, adapted to banana-leaf-wrapped cornmeal pudding.
Duck Fat Confit (France)
PRESERVATION
Jambon de Bayonne
CHEMICAL
A type of cured ham from the southwest of France.
Duck Fat Confits
PRESERVATION
Sous Vide Confit
PRESERVATION
Precision-controlled immersion cooking in fat at temperatures below traditional confit to maximize tenderness while minimizing moisture loss.