Rillettes and confit (pronounced cone-fee) are preservation methods where poultry and fish are seasoned then slowly cooked over a few hours in the fat of the animal.  Rillettes is a spread and confit is the intact meat. The cooking process eliminates most of the water. The meat is then shredded and sterilely packed covered in fat. Rillettes are best served at room temperature spread thickly on toasted bread. Confit can last for several months or years when sealed and stored in a cool, dark place provided the packaging such as vacuum-sealing eliminates the oxygen.

Resource List

Recipes

https://www.thespruceeats.com/classic-french-pork-rillettes-recipe-1375251

https://cooking.nytimes.com/recipes/1013517-pork-rillettes

https://books.google.com/books?id=Y…rousse gastronomique rillettes recipe&f=false