Course curriculum

    1. Welcome to the Course!

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    2. What to Expect from this Course

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    3. Materials List

    1. Introduction to Confit and Rillettes

    2. Applying Cures & Rubs to Confit & Rillettes

    3. Prep for Cooking Confit & Rillettes

    4. Finishing & Storing Confit & Rillettes

    1. Prep and Ingredients for Making a Terrine

    2. Assembling a Terrine

    3. More Resources for You

About this course

  • $35.00
  • 10 lessons
  • 1 hour of video content

Confit, It's Cousins, and Modern Applications

Why learn about confit? Many people come to this craft from a pure interest in traditional charcuterie. The image of a rustic crock with the duck leg emerging from rich fat is a very motivating idea. When you learn to confit in this course you are learning this age old and practical technique of braising with fat and storing in fat, but you will also be learning more expandable principles. For example: rillettes, a very similar process to confit except the meat is off the bone, is something you can find all over the world, by different names and with different flavors. And in another example, you will learn how confit techniques are being used in modern cuisine to produce singular texture and flavors in foods that aren't destined for long term storage. In short, this course arms you with a practice that can be adapted and morphed to fit many ingredients and many menus. It will open your mind and expand your culinary horizons toward the next creation. 

You Will Learn

  • The traditional process of confit: how to braise meat in fat and store it in fat.

  • A recipe for confit ham hock

  • How to make rillettes or awarma: meat braised in fat and then shredded and stored in fat.

  • A recipe for pork rillettes

  • How to make a terrine, or a meat jelly

  • How to produce aspic

  • How to store food in fat for preservation

  • how to make rillettes
  • confit on a plate

Instructor(s)

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at [email protected]

Meredith Leigh

Watch Intro Video

Video