One of the oldest ways of flavourfully preserving food, confit is a generic term for various kinds of foods that have been immersed and cooked very slowly in fat, sugar, syrup or even alcohol. A speciality of southwestern France, confit ofduck or goose is the more traditional – and utterly delicious – option, but other fruit can work equally well prepared in this way. Try our recipes for quince confit or beetroot confit.

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