Confit-k-jar-crock

This batch of confit was stored in a wide-mouth glass canning jar, enabling Ellen to get a thicker layer of fat on top. This will better preserve the meat for a longer time—at least as long as three months. A crock could serve the same purpose. Traditional farm confit in France was stored in a crock (much larger than the one pictured here, to be sure) in a cool cellar, ready for a quick meal.

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