Originally Posted by Andy M.
While a confit is meat slowly cooked in fat, deep frying is cooking meat in fat at a higher temperature.
Looking forward to hearing your results.
I know ;o) Just trying to be cute and wasn't cuisine accurate.
I thought "confit of feral hog" had a nice ring to it. I'll bet we'll see it on a 3* menu before long.
I am about to do a Frank Stitt recipe that does call for confit of pork belly. Served with a pork butt addition.