What You Need to Know
Dry curing with salt (NaCl) creates a hypertonic environment, drawing moisture out via osmosis while reducing water activity (aw <0.85). The salt denatures proteins and slows bacterial enzyme function. Subsequent submersion in fat (typically duck or goose) at 80-90°C further preserves by creating an anaerobic environment and pasteurizing surface microbes.
Produces fork-tender meat with concentrated flavor and shelf-stable properties without refrigeration when fully submerged in fat.
Key Parameters
Temperature
7°C
4°C - 10°C
Time
24 hours
12 hours - 3 days
Equipment
Non-reactive containerCheeseclothThermometerEarthenware pot
Steps
- 1.
Duck confit (Southwest France): Creates shelf-stable preserved duck with melting texture
- 2.
Confit de porc (Gascony): Transforms tough cuts into tender preserved meat
The Science
Primary Reaction
Osmotic dehydration