Skip to content

Forcemeat Academy

Search
  • About Forcemeat Academy
  • Resources
  • Blog
    • How to guides
    • Pâté & terrines
    • Liver pâté
    • Rillettes
    • Confit
    • Galantine
    • Meatballs
    • Pâté en croûte
    • Ingredients
    • Health
    • Keto-carnivore-Zero-Carb
    • Glossary
    • Equipment
    • Vegetarian options

Category: Confit

link to What’s the Difference Between Confit & Braising?

What’s the Difference Between Confit & Braising?

Confit and braising are both ways to slow cook chicken and other meats. But what’s the difference and why would you choose one method over another? I wanted to know these answers (partly because my...

Continue Reading
link to What’s the Difference Between Confit & Deep Frying?

What’s the Difference Between Confit & Deep Frying?

Confit and deep frying are both delicious ways to cook chicken and other meats in a whole bunch of fat. But what’s the difference and why would you choose one method over another? If you want to...

Continue Reading
link to What’s the Difference Between Confit & Sous Vide Cooking?

What’s the Difference Between Confit & Sous Vide Cooking?

Sous vide and confit are types of slow cooking, one old-fashioned and one modern. But what’s the difference and is sous vide widely used in the world of pâté? Keep reading this helpful article to...

Continue Reading
link to Is Confit Cooking Healthy? The Pros, Cons & Alternatives

Is Confit Cooking Healthy? The Pros, Cons & Alternatives

Since confit is cooked entirely in fat—usually animal fat—people wonder if confit cooking is healthy. It’s definitely delicious but I wanted to do a little research to answer this question and...

Continue Reading
link to Confit: Preserving Yummy Meats the French Way

Confit: Preserving Yummy Meats the French Way

When I first explored confit, I had a vague idea that it involved duck legs and fat. Since then, I’ve learned more about what confit is (not just duck legs!) and I wanted to put together a helpful...

Continue Reading
« PREV Page 1 Page 2

About me

Hi, I’m Andrea Bassett. A couple years ago, I shifted to eating foods primarily from the animal kingdom and I lost my mojo in the kitchen. Then I “discovered” pâtés, forcemeats and the charcuterie counter at my local butcher shop. As I learned about and made terrines, pâtés, rillettes, etc., I got my kitchen mojo back. I created this website to share what I’m learning about forcemeat and other delights from the French country kitchen!

Legal information

This site is owned and operated by Red Sail Writers Incorporated. ForcemeatAcademy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies.

  • About Forcemeat Academy
  • Blog
  • Resources
  • YouTube
  • Pinterest
  • Terms & Conditions
  • Privacy Policy
© 2025 Copyright Forcemeat Academy