What You Need to Know
Osmotic dehydration via salt diffusion precedes Maillard reactions and collagen breakdown during low-temperature submersion in rendered adipose tissue.
Creates shelf-stable protein with concentrated umami and fork-tender texture.
Key Parameters
Temperature
85°C
4°C - 95°C
Time
72 hours
48 hours - 1 week
Equipment
Non-reactive curing containerCheeseclothRendering potThermocouple
Steps
- 1.
Confit de canard (Gascony): Preserves duck legs while developing deep savoriness
- 2.
Rillettes (Touraine): Creates shreddable texture for potted meat
The Science
Primary Reaction
Osmosis and Lipid Oxidation