Savory Orange Confit

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES 

Savory orange confit is a delightful and versatile condiment that adds a burst of citrusy flavor to various dishes. The process of making confit involves slowly cooking the orange peels in a flavorful liquid until they become tender and infused with the aromatic ingredients. In this recipe, the oranges are simmered with peppercorns, bay leaves, dry white wine, and salt, creating a unique blend of flavors.

The result is a beautiful combination of sweet, tangy, and slightly bitter notes that complement a wide range of dishes. The tender orange peels can be sliced into thin strips and preserved in olive oil, creating a flavorful and visually appealing addition to grilled or smoked pork. The confit also pairs well with other meats, roasted vegetables, salads, and charcuterie boards.

Savory orange confit offers a delightful balance of flavors, making it a wonderful accompaniment to various culinary creations. Its vibrant taste and rich texture can elevate simple dishes and add a gourmet touch to your meals. Whether used as a garnish, dressing, or flavor enhancer, this confit is a delightful way to incorporate the essence of oranges into your cooking and elevate your dining experience.

MAKES: ABOUT 1½ CUPS

INGREDIENTS:

• 4 medium to large oranges, halved through their equators
• 12 black peppercorns
• 3 bay leaves
• 1 cup dry white wine
• 1 teaspoon kosher salt or coarse sea salt, or more to taste
• About 1 cup olive oil

INSTRUCTIONS:

1. Squeeze the juice from the oranges into a large saucepan. Place the orange halves in the saucepan and add the peppercorns, bay leaves, wine, and salt. Pour enough water over the mixture to cover the orange pieces by ½ inch. Bring to a boil, then reduce the heat to a bare simmer. Cook until the orange peels are tender, about 30 minutes. Drain the oranges, discarding the liquid.
2. Slice each orange half in half again. Place an orange piece, peel-side down, on a work surface. Scrape or slice off all of the white pith from the peel, discarding the pith. Cut the remaining orange skin into ¼-inch-thick strips. Repeat with the remaining orange pieces. Place the orange peels in a small jar. Pour in enough oil to cover them.
3. Spoon some of the orange confit and oil over the top of grilled or smoked pork slices. The confit will keep in a covered container in the refrigerator for several weeks, but warm it before serving again.

VARIATIONS:

• Sweet and Spicy Orange Confit: Add a touch of heat and sweetness by incorporating red pepper flakes or thinly sliced red chili peppers to the simmering liquid. This will create a delightful contrast of flavors, combining the natural sweetness of the oranges with a subtle kick of spiciness.
• Citrus Medley Confit: Experiment with different citrus fruits such as grapefruit, lemon, or lime along with the oranges. Combining various citrus flavors will result in a more complex and nuanced confit that can be used to enhance a wider range of dishes.
• Herbal Infusions: Introduce different herbs to the simmering liquid to infuse the confit with additional aromatic flavors. Fresh thyme, rosemary, or even a few crushed garlic cloves can add depth and complexity to the confit.
• Balsamic Reduction: Instead of using dry white wine, substitute it with a balsamic reduction. This will add a rich and slightly tangy sweetness to the confit, making it an excellent pairing with grilled pork or roasted vegetables.
• Honey Glaze: For a touch of sweetness, replace some of the wine with honey. The natural sweetness of honey complements the citrus flavors and creates a luscious confit with a glossy glaze.
• Smoked Orange Confit: Add a smoky element by using smoked sea salt in place of regular salt. This imparts a subtle smokiness to the confit, adding a unique dimension to the overall taste.
• Asian Twist: Infuse the confit with Asian-inspired flavors by adding ingredients like ginger, soy sauce, or star anise to the simmering liquid. This variation pairs exceptionally well with grilled pork or chicken dishes.
• Orange-Cinnamon Confit: Incorporate a hint of warm spice by adding a cinnamon stick to the simmering liquid. The combination of orange and cinnamon is a classic and comforting pairing.