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The word confit typically brings duck to mind -- but can the technique be applied to a fish like salmon?
At Beautique chef Craig Hopson thinks he has found a way to take the best of the classic preparation but alter it to fit the texture of salmon. He uses olive oil instead of fat and then cooks the fish slowly to bring out the delicate flavor of the salmon.
It's hard to argue with the results -- watch the video above to learn more!
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