Wylde about....Confit.

Confit-ing is the process of slow-cooking something in fat at a very low temperature. 

But I think you knew that. Because, let’s be honest, who – meat-eaters among us –doesn’t, from time to time, go crazy for a proper old school confit de canard?

And yet, it’s something of a canard to think that confit-ing begins and ends with canard*.

Recently, I’ve been experimenting with confit-ing all sorts.  And it’s Ross' chicken legs that have really won my heart. They’re just so damn easy, apart from anything else. If you don't believe me, just watch the video below.

If you decide to give them a go, let me know?

Nick
 
*Yes, I know – both laboured and pretentious.  I'll get my coat….

Enough of this confit nonsense. Take me to the market!