Friday, January 25, 2013

Confit Pots

Confit Pots by Kristin Corlett

While in Alabama my Mom and I went to Fairhope, AL for a little shopping and dining excursion.  Hands down, Fairhope is one of the loveliest towns.  Even in the winter time the downtown area is full of flowers, the trees are decorated with lights and almost every building has a unique shop.  This time we shopped the main road and some of the side streets.  On one of those side streets we found an incredible antique shop called Aubergine.  They had just received a shipment of confit pots, straight from France and I admit, I was instantly in love.

When I inquired what a confit pot was I learned that they were pots where meats such as duck and goose were preserved.  (This is where we get duck confit!) They would bury the pots in the ground all the way up to the glazing in order to keep the contents cool and fresh.  This is why so many of the confit pots have dirt ground into the unglazed portions of the pot.  The chips and imperfections are common as they were used regularly in the South of France.

The pots, so gorgeous, were out of my price range, so the only part of them that I came home with was this photograph.



Keetha Broyles said...

I've heard of duck confi on the Food Network - - - I did NOT know it was made in a pot which was buried in the ground, nor that the pot was that cute either!

You are good at teaching us about all kinds of things.

Debby@Just Breathe said...

That is so interesting. They are beautiful! I learned something new today....

42N said...

Excellent photo. Glad you are posting again.