Confit Comme Ca



Confit Comme Ça is Kane Moore, a budding confiturer and chef.

I am in the early stages of setting up a home food business producing and selling confit duck – duck legs slow-cooked and stored in its own fat – and other classic French dishes. Confit is an ancient method from the South West of France for preserving food, where poultry is salted and then cooked and stored in its own fat.

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In a Nutshell

Confit Comme Ça is Kane Moore, a budding confiturer and chef.

I am in the early stages of setting up a home food business producing and selling confit duck – duck legs slow-cooked and stored in its own fat – and other classic French dishes. Confit is an ancient method from the South West of France for preserving food, where poultry is salted and then cooked and stored in its own fat.

The Whole Hog

Getting a product ready for market can be slow; a long time spent in the kitchen trying out lots of different recipes and using a process of trial and error to search out a recipe that really works.

I want to make the process of developing my products as open as possible, “crowd sourcing” opinions and feedback through a series of tastings.

For Grub Club I will be hosting pop up dinners, where, a bit like a wine tasting, you will get to sample and give your feedback on a number of different confit duck recipes, as part of a French bistro inspired meal.

I strongly believe in localism, using ingredients in my cooking, wherever possible, that are sourced locally. My free-range duck comes from Madgett's Farm in Gloucestershire.

I hope you can make it to my event and be a part of Confit Comme Ça. My tastings are for anyone who likes good food, no matter how discerning your palate.

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