Unless you live off-grid, without a fridge, there is little need to preserve a meat under a duvet of snowy fat these days. Although with the latest energy crisis, perhaps we'll all be looking for more thrifty ways to store our food over the coming months?
So why are we so passionate about bringing back this ancient technique? It's all to do with the flavour...
It's not just the common sense behind preserving meat in this way that made confit so popular for generations, it's also an absolutely delicious way of cooking. By making a confit you are tenderising the meat, really like no other cookery technique can offer.
This method of preparation also does something magical to the flavour. The melting flesh and salty, faintly herbal skin is remarkable - taking a Turkey leg to extraordinary new heights of cuisine. The finished recipe is one of the most gorgeous suppers of all.
We encourage you to try it out this Christmas, it really is worth the effort.
Follow our friend and legendary food writer, Gill Meller's faultless recipe for Confit Turkey Legs - you can thank us later!
