Slow-cooked in fat

Confit

Gentle cooking submerged in oil or fat — the technique that gives you silky salmon, tender garlic, and the softest potatoes of your life.

3 recipes

Mushroom Soup with Beef Leg Marmalade, Pears and Pickled Mushrooms

A relentlessly mushroom-forward soup poured around a sticky confit beef shin marmalade, finished with pickled mushrooms and paper-thin pear. Deep, woodsy and bright all at once — a composed first course that holds its own against any main.

Beef Tenderloin with Sherry Jus and Confit Potatoes

Seared beef tenderloin with a deeply reduced sherry vinegar jus and butter- and-garlic confit potatoes. A classic French centrepiece that rewards restraint and good ingredients.

Confit Salmon with Miso-Buttered Mushrooms

Silky olive oil-poached salmon topped with caramelised mushrooms tossed in white miso butter — a rich, umami-loaded main that looks impressive but stays approachable.