I was very impressed by the service I received from Confit Direct when I place an order for a selection of foie gras products in November, delivery was very quick and the items were packed securely. As these delicacies were ordered specially for Christmas we have not yet opened them so cannot write a review of the products, although I am sure they will be of the highest standard. I will be more than happy to deal its Confit Direct again in the future. (Joyce from Cornwall. Dec 2016)
Confit is meat preserved in its on fat. All you need to do is heat it up.To prepare at home, heat in a hot frying pan or oven (Spoon out the fat as you go. Don’t overheat otherwise meat will toughen.)
The Duck & Goose Confit are heated for 8/10 minutes until the skin is starting to crisp. We do it in a hot frying pan: 3 minutes skin side down, 3 minutes skin side up then 2 minutes skin side down again.
Magret, Saucisses and Pork Confit can be eaten hot or cold but are best used cold, sliced or shredded and stirred into pasta etc.
The Saucisses (3 mins?) & Pork (6 mins?) need less time than the duck confit. Use the Saucisses as they are or chopped in pasta, risotto, salad etc.
The Pork Confit can be sliced or shred & prepare as per Saucisses above. GREAT with Ratatouille.
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