This pot is in excellent condition, still perfectly watertight. It has no chips or cracks.
It is utterly charming, with odd 'dints' and undulations in its thick, glossy, glaze. It has a few 'unglazed' spots and light surface scratches, consistent with its age and use, giving it a fabulous authentic patina.
Its natural 'chestnut' color makes it the perfect accessory for French provincial interiors.
It has many years of service yet to offer.
It weighs 3kgs / 6.6 lbs. It stands 22cms / 8¾" tall, is 19cms / 7½" diameter (at the base) 27cms/ 10¾" wide to the handle. The opening is 16cms / 6¼".
The 'Digoin stoneware, France' mark is faintly visible on the base.
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.
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