She’s been experimenting with ketosis since her last visit in September, when I gave her my copy of Keto Clarity. She’s also a total foodie who has been systematically working in the kitchens of some of the best restaurants in San Francisco in her quest to gain the skills & knowledge she needs to open her own restaurant.
(Hopefully a paleo-friendly establishment, like Brothl, really near me!)
She and I scheme continually about food. And now that we’re both ketogenic, we mostly scheme about fun ways to eat fat.
Lately, she’s been teaching me about confit (pronounced ‘kon-FEE’).
Confit involves slowly cooking food in fat at a low temperature. Much lower than deep frying.
It originated as a food preservation technique. Meat that was cooked at a low heat was sealed in the hardened cooking fat, thereby shielding it from bacteria, and enabling storage for weeks or months.
As fascinated as I am about ancient food preservation strategies, we haven’t been using confit for this purpose. We’ve simply been using it as a cooking technique.
The beautiful thing about confit as a cooking strategy is that when you aren’t seeking to mummify the food in the cooking fat, it can be used again & again. We’ve been using some absolutely glorious duck fat that we bought already rendered. After cooking we just strain & refrigerate it, until our next confit.
Here’s one of our confit creations. A delicious & easy breakfast hash made with Daikon Radish~.
I’m kind of in love with Daikon & already shared some thoughts about the wisdom of invoking the radish spirit when eating it.
Daikon Confit Hash (AIP & WahlsPaleo+)
- 1 medium-sized Daikon Radish
- 1½-2 cups Duck Fat
- 1 teaspoon Himalayan Salt (or similar)
- a few springs Parsley, minced
Cut the Daikon into cubes, approximately 1 cm (or 0.393701 of an inch) square.
Put the cold duck fat in a deep frying pan on low heat. Add the Daikon.
Allow the fat to slowly melt.
Slowly cook the Daikon in the fat for 25 minutes, stirring occasionally. Remove from the heat & pour the fat through a sieve or strainer into a glass container with a lid. Once cool, refrigerate the fat for your next confit.
You now have a sieve or strainer full of cooked Daikon.
Return the Daikon & some Duck or Bacon Fat to the pan on medium-high heat. Add salt & pan fry to brown, stirring frequently, until browned.
Garnish with minced Parsley.
Enjoy with a pork chop, greens & avocado for breakfast. Add a London Fog to make it keto-tastic~!
If you’re low-carb, ketogenic, or otherwise considering carbohydrates, Daikon has 4 grams of carbohydrate per 100 grams compared to 17 grams for potatoes.