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My grandmother made something like this without salt: cooked meat (usually duck or pork) and lots of fat, poured hot in jars. It kept for a year at least. The
by jotm 5y ago
My grandmother made something like this without salt: cooked meat (usually duck or pork) and lots of fat, poured hot in jars. It kept for a year at least.
The meat was edible straight from the jar, the fat was used for cooking or as spread (but tasted quite disgusting to me heh).
I reckon salted it would last even longer.
- dalbasal 5y agoSounds like confit. The meat is often salted a little before cooking. Stored in cellar/refrigerator, it keeps a long time. You can also buy canned confit duck. Can be eaten straight from the jar, buy delicious and crispy when (re)cooked.
- jotm 5y agoOh yeah, so it is! Finally learned the word for that mystery food :D
- dalbasal 5y ago:) Final tip. The lard or (even better) duck fat used to preserve the meat can indeed be used like butter. But, by far, the best use of the fat is roast potatoes. Parboil peeled (preferably floury) potatoes. Whole or cut works. Àdd fat. Jiggle around in a pot to rough up the outside of the spuds. There is no such thing as too much fat, use it all. Roast until crispy and golden brown... 30 to 90 minutes depending on heat and specifics of the potato. Serve with butter, gravy, onions, sour yogurt, etc.
- downut 5y agoI made latkes last night, fried in (my) confit fat. The wife sez when the fat was heating up, "smells great already!". And yeah, we scarfed them down.
- throwaway427 5y agoThis is basic potted meat. You can even do it with fish: https://youtu.be/tXh_VT5ygOY https://youtu.be/tXh_VT5ygOY