The term “confit” is French and traditionally refers to the technique of slow-cooking meat (usually goose, duck, or pork) in its own fat to preserve it. However, when applied to vegetables like leeks, confit refers to the slow cooking of sliced leeks in a generous amount of fat (often butter or olive oil) at a low temperature. Leek Confit is a luxurious and flavorful dish that highlights the gentle, sweet nature of leeks when they are cooked slowly until tender.

What are leeks?

Leeks are part of the same family as onions, garlic, shallots, chives, and scallions. They have a mild, onion-like flavor, but are less pungent and slightly sweeter than onions. The subtleness of their flavor makes them a popular choice in dishes where a gentler, nuanced oniony taste is desired.

Leeks are versatile and can be used in a variety of dishes. They are commonly seen in soups (like the classic French potato leek soup), stews, pies, and quiches. They can be sautéed, boiled, roasted, braised, or used raw in salads. They are a staple in many cuisines, including French, Welsh, and Mediterranean cooking.

What are the advantages of using cast iron for a confit?

Even Heat Distribution: Cast iron is known for its excellent heat retention and even heating. This makes it ideal for slow-cooking, ensuring the leeks cook uniformly and gently, preventing any hot spots that might cause burning.
Building Flavors: The cast iron surface can develop a “seasoning” over time, which can add depth and complexity to the flavors of a confit.
Versatility: Cast iron can be used on the stovetop and in the oven, offering flexibility in cooking techniques. For leek confit, you can start on the stove and, if needed, transfer to an oven for even slower cooking.

What can I use leek confit for?

Leek confit is extremely versatile in the kitchen and can be used in numerous ways:

As a Side Dish… It can be served as a standalone side dish, perhaps garnished with fresh herbs or a squeeze of lemon for brightness.
In Pastas and Risottos… Mixed into pasta dishes or risottos, leek confit adds a rich, savory dimension.
On Toast or Sandwiches… Spread atop crusty bread, it makes for a delicious appetizer or sandwich filling.
With Proteins… It pairs wonderfully with grilled or roasted meats and fish, offering a sweet counterpoint to these flavors.
In Tarts and Quiches… Leek confit can be used as a flavorful base layer in tarts, quiches, and other baked dishes.

Leek confit is a testament to the transformative power of slow cooking. It turns a simple vegetable into a luxurious and versatile component that enhances a wide range of dishes with its sweet, mellow flavor and creamy texture.

Cast Iron Leek Confit

Recipe by Kyle Taylor

5.0 from 1 vote

Course: SidesCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hour

minutes

Cast iron leek confit is a sumptuously tender and caramelized dish, where leeks are slowly cooked to sweet perfection in a cast iron skillet, imbuing them with a rich, buttery flavor and a melt-in-your-mouth texture.

Ingredients

2 large leeks
1 cup extra virgin olive oil
salt, to taste

Directions

Prepare the Leeks:
Trim the roots and dark green parts of the leeks, leaving the white and light green parts. Cut them in half lengthwise and rinse well under running water to remove any dirt or grit between the layers.
Slice the cleaned leeks into thin half-moons.
Cook the Leeks:
In a large cast iron skillet, heat the extra virgin olive oil over low heat. Cook the leeks gently over low heat. The key here is to allow them to soften and sweeten without browning, which takes about at least 45 minutes. Allow them to cook up to 80 minutes. Stir occasionally to ensure even cooking and prevent sticking.
Season:
Once the leeks are completely soft and have turned a pale golden color, season them with salt to taste.
Serve or Store:
Use the leek confit immediately, or let it cool and store it in the refrigerator in an airtight container. It will keep for about a week.