Question about confit

I am considering making some confit chicken thighs. If I make a bunch, is it OK to freeze the ones I don't use now?

Properly made confit keeps in glass canning jars without refrigeration, provided there's a good layer of fat sealing the top. I think it'd freeze just fine.

-Paul W.

It is done all the time. D'Artagnan sells a lot of dusk confit. Most of the time that I've purchased it, it has come frozen.

As Paul said, freezing shouldn't be a problem. I would do it but I'd vacuum seal it like I do most everything I freeze

Thanks.

(And, howdy!, Dans.)

Totally agree with the above.
I’ve done confit duck bits in small serving sizes, cook them sous vide, works a treat, uses less duck fat(it always seems to take more than you think) and extras are sealed up all ready to go in the freezer.
And of course as Paul rightly says, traditionally they were a preserve kept in the storeroom, which however was probably some nice cool cellar in France, and by golly the amount of fat required for adequate coverage is staggering.
Have fun.

[Jenise]

Dans (welcome!) is right. Just coat them with plenty of fat for insulation.

by golly the amount of fat required for adequate coverage is staggering

About 1/2 inch, judging by the jars of confit for sale in the Cote d'Or's shop in Saulieu. This was out on the shelf without refrigeration, next to jars of fruit preserves.

-Paul W.

Thanks everyone for the Welcomes. It is more of a welcome back. I stopped following/participating in this forum ages ago, but decided to come back.

PaulW: Check you messages. I sent you a message weeks ago but haven't heard back.