Candied Clementines Confit with Moroccan spices
Frequently when you hear the culinary term “confit” it is related to a slow-cooked meat, often duck or goose. The bird is seasoned and then cooked in a low-temperature oven for many hours submerged in fat. Although it might not sound that appealing, once you have tried confit de canard you will understand how this type of cooking tenderises the meat. At one time this process was a method of preserving the duck for longer-term storage, although today that is not an issue you still buy the duck confit in its fat.
You might think that this recipe Candied Clementines (Clementines Confit) with Moroccan spices has nothing to do with duck but, in fact, it uses a similar methodology of preservation only in this case with sugar and corn syrup.