Fruitconfit Recipes

CLEMENTINE CONFIT

Steps:

• Heat oven to 275 degrees.
• Arrange the clementines in a single layer in a small baking dish that fits them snugly. Heat sugar and 1/2 cup/120 milliliters water in a small saucepan and simmer until the sugar is dissolved. Pour over the clementines, stirring gently to coat.
• Bake, stirring every 45 minutes or so, until the segments are slightly translucent and tinged brown on the edges, 2 1/4 to 3 hours. Cool completely. Use immediately or cover and store in the syrup. The clementine confit will last for a week at room temperature.

CHICKEN CONFIT

Steps:

• Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
• Preheat the oven to 200 degrees F.
• Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
• Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
• Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
• The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.

FRUIT CONFIT

Steps:

• using a vegetable peeler peel off grapefruit rind in strips.
• using a sharp knife cut grapefruit into sections over a bowl to catch the juice.
• add grapefruit sections, rind, juice, and all ingredients to a saucepan.
• bring to boil, reduce heat to simmer, partially cover and cook 30-40 minutes.
• spoon into small jars, cover tightly and refrigerate.
• this keeps for a month or more.

CONFIT OF WINTER FRUITS

Steps:

• Combine all ingredients except grapefruit in heavy large nonreactive pot. Using vegetable peeler, remove peel from grapefruit in strips. Cut peel into matchstick-size strips. Using small sharp knife, cut all white pith from grapefruit. Working over bowl to catch juices, cut between membranes to release segments of grapefruit and squeeze juices into bowl; discard seeds. Add peel strips, grapefruit segments, and collected grapefruit juice to pot. Bring confit to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low, partially cover pot, and simmer confit until fruit is tender, stirring occasionally, about 40 minutes. Cool completely.
• Spoon confit into small (1- to 2-cup) jars. Cover tightly and chill overnight. (Can be made 1 month ahead. Keep chilled.)

MANGO PASSION FRUIT CONFIT

Steps:

• Mix the sugar, pectin and the Agar Agar together
• Heat the purees to 45° C/113° F, then add the sugar and the pectin
• Bring to a full boil
• Remove from the heat and add the gelatin mass
• Cool and store in the refrigerator until use

CHICKEN CONFIT (EMERIL LAGASSE 2005)

Steps:

• PREP: Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
• BAKE: Preheat the oven to 200 degrees F. Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
• Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
• STORING THE MEAT: Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month. (Epicurious.com states up to 6 months).
• STORING THE OIL: The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and Emeril uses the oil to roast potatoes, cook green beans, and pan-fry veal.

CONFIT OF CITRUS FRUITS

Steps:

• Cut lime, orange, lemon and grapefruit into thin slices. Then cut each slice of the lime, orange and lemon into 4 quarters. Cut the grapefruit slices into eighths.
• Make a syrup by boiling sugar, water and lime zest for 15 minutes. Strain. Cool, then steep citrus fruits overnight in the syrup.