Here's one you probably didn't see. Very interesting...
Fat for a King
February 3, 2005; Page D3
Preserving food by cooking it in a pool of fat may not sound like a modern concept. But judging from the variety of confits on restaurant menus, the ancient process is alive and well. In France, confit traditionally means a piece of meat slowly cooked in its own fat, such as pork loin in lard. Today, chefs are making confits with everything from leeks to potatoes by cooking them in large quantities of duck fat or olive oil. As for the fat content, "it's no worse than eating a french fry," says Brinn Sinnott, a chef at Lacroix.
RESTAURANT: Lacroix, Philadelphia
ON THE MENU AS: Brochette of Garlic Sausage, Potato Confit and Mushroom
PREPARATION: Potatoes are cooked in duck fat, then served in pieces on a skewer with slices of grilled garlic sausage and mushrooms.
PRICE: Part of a $48 Sunday buffet
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RESTAURANT: BayWolf, Oakland
ON THE MENU AS: Chicken Legs Stuffed with Leek Confit
PREPARATION: Leeks are covered with cream, butter, and cooked for one hour. Chopped and stuffed into a roasted, deboned chicken thigh.
PRICE: $18.50
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RESTAURANT: Umbria, Boston
ON THE MENU AS: Coniglio-Rabbit Trio
PREPARATION: Rabbit leg is covered with extra virgin olive oil and cooked for four hours. Served with grilled rabbit loin and rabbit sausage.
PRICE: $24
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