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To confit means to poach an ingredient in fat or oil. It is a classic French technique that is usually associated with duck legs but the firm texture of cod is also well suited to this gentle method of cooking. Confiting cod in oil accentuates the supple, tender texture of the fish and enhances the richness of the flavour.
Confit cod can be served in the same way as pan-fried or roast cod or try Nuno Mendes’s Confit cod with egg yolk and saffron or Pascal Aussignac’s Confit line-caught cod with juniper ashes, butternut squash and liquorice sabayon.
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