These pots are in excellent condition, still perfectly watertight. They have no chips or cracks. They are utterly charming, with odd 'dints' and undulations in their thick, glossy, glaze. They have some 'hairline crackle' to the beige interior glazes, which is to be expected with the age of these pots and in no way detracts from their beauty or functionality.
They have a lovely little 'finger' indentation on the underside of the handles for added grip when lifting. Their natural 'deep chestnut' color makes them the perfect accessory for French provincial interiors.
They have many years of service yet to offer.
The larger pot weighs 2.2kgs / 4.85 lbs. It stands 20cms / 7¾" tall, is 16cms / 6¼" diameter (at the base) 23cms/ 9" wide to the handle. The opening is 14cms / 5½".
The smaller post weighs 1.4kgs / 3 lbs. It stands 16cms / 6¼" tall, is 14cms / 5½" diameter (at the base) 20cms / 7¾" wide to the handle. The opening is 12cms / 4¾".
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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