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Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest France, where goose, duck or pork confit is often served as part of cass...
'The Food Guys' Rap About Confit is an episode from The Food Guys by Montana Public Radio. Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest F...
This episode belongs to The Food Guys.
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Published Sep 27, 2020, 5:03 long, audio available.
Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest France, where goose, duck or pork confit is often served as part of cassoulet. Food Guys Jon and Greg explain why a cooked goose enveloped in a bed of its own fat is not alarming, but delicious.
You can listen to 'The Food Guys' Rap About Confit online on Radio and Podcast. Open the player on this page to stream the available audio.
'The Food Guys' Rap About Confit is an episode from The Food Guys by Montana Public Radio.
This episode is 5:03 long.
This episode was published on Sep 27, 2020.
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You can listen to 'The Food Guys' Rap About Confit on this page when the episode audio is available from the podcast feed.
'The Food Guys' Rap About Confit is from The Food Guys by Montana Public Radio.
Published Sep 27, 2020 and 5:03 long