Imagine 3 hours of continuous cooking, without moving your solar oven, almost unsupervised, and with no risk if you forget about it.
Traditional confit begins the evening before by covering the legs with coarse salt and keeping them in a cool place. In the morning, carefully remove all the salt and rinse off any remaining salt.
In a deep pot, add enough duck fat to 3/4 cover the legs.
The confit requires 3 hours of gentle cooking, perfect for SUNplicity. This will allow you to preserve your confit in jars.
In the photo, the thigh has just been warmed under SUNplicity, giving it a slight surface crispness that contrasts with the tenderness of the confit.
Cooking fat will allow you to cook and flavour: potatoes, vegetables, rice etc… always with simplicity.
