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Confit: cone-FEET, French. The process of preserving meats, usually goose, duck and pork, but in today’s recipe on Page 3F, it’s cherry tomatoes. Traditionally, the meat was cured in salt and cooked and preserved in its own fat. These days, chefs often use olive oil and skip the salting step. Fruits confits are preserved in sugar. | Sources: ochef.com; cuisinenet.com | Kristen Browning- Blas
