They are handmade, and therefore have a charming, slightly uneven, surface texture and rough glaze style.
Confit is the French word that means “to preserve” and these pots were used for storing cooked meats for long term storage in stone-lined larders or underground cellars. This storage process preserved the cooked meat without refrigeration so it could then be enjoyed throughout the winter months. Cuts of duck and goose were dry-cured in salt before being rinsed, dried and then poached very slowly at a low temperature in lots of fat. Because the meat is cooked very slowly, the chemical structure changes, leaving it evenly tender all the way through.
When the meat is cooked, it is set aside to cool in the fat, so that it is completely covered and sealed from the air, and would have been stored in the pot it was cooked in, much the same as jugged meat of the medieval period.
Confit d’oie is preserved goose and confit de canard is preserved duck. These two French classic dishes originated in "Confit country", the area of Occitan France.
These pots are in excellent condition. They are both still watertight and clean. Utterly charming, with their odd 'dints' and undulations, they are 'aged to perfection'. They have no chips or cracks, just a few marks, consistent with their age, but nothing at all to detract from their beauty or functionality. They are authentic and original.
Their neutral color makes them the perfect accessories for French provincial interiors.
The larger pot weighs 1.5kgs / 3.3lbs. It stands 15cms / 6" tall, is 16cms / 6¼" diameter (at the base) 24cms/ 9½" wide to the handle. The opening is 14cms / 5½".
The smaller pot weighs 1.4kgs / 3lbs. It stands 14cms / 5½" tall, is 16cms / 6¼" diameter (at the base) 22cms/ 8½" wide to the handle. The opening is 13cms / 5".
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