Quote:
Originally Posted by aktomkins  in regards to Confit beef, ive never done it,
but i have done confit Pork and Lamb, many times...
Just used Lamb or Pork shoulder (Thats the australian name for the cuts), cut it into apropriate size pieces, and held it together with butchers twine, and cooked it as per any other confit...
Also, i have ordered confit fillet of salmon which was nice... but not as good as pan seared.. or grilled... |
Confit of salmon fillet. That sounds interesting.
How was it utilized-as a fillet or a crumbled filler?