[pete]

There is also another term, confiture, that American chefs call confit. Confiture is to cook in one's own juice. It is a preserving technique similar to making jam. Things such as lemon confit, ginger confit, onion confit. These are really confitures. This is the orignial term that the french then applied to a preserving technique for meat especially duck.

 

[pete]

shroomgirl, don't quote me on this, but I believe that a conserve tradionally contains nuts in it. It is a jam that contains nuts just like a marmalade must contain citrus zest. Im not exactly sure on this. I know I have all those definitions somewhere but all my stuff is packed for a move next week. When I unpack I will check it out and if I am wrong will let you know.

 

[pete]

Ruthy I have to disagree with you and Jean-Georges. What he is doing is oven roasting tomatoes not confiting them. Now, if he were to cover them (submerge them) in oil I can see him calling them confit, but not just spraying them with oil and throwing them in the oven.