The passion of collecting is an addiction of many of us. As a Southerner collecting was in my soul. Scouring antique malls, flea markets, and unique, small town shops, adding to collections is always fun and therapeutic. I personally collect many things, so today I’d like to share confit pots.
I prefer my collections grouped together as the visual impact is more appealing.
I have 8 confit pots (pots de confit) in various sizes. All of them were purchased during my Atlanta days. Some are from Antique Warehouse (ain’t dere no more) on Huff Road, some were purchased at Hill Street Warehouse, while others were picked up at Scott’s Antiques.
Presently, my collection of confit pots are grouped together above the china cabinet in the dining room.
What is confit? My information is taken from the blog, My Faux French Chateau.
“The classic French confit recipe is “pieces of duck slowly cooked in its own fat until meltingly tender, the stored in the same fat. Antique confit pots were originally designed as a container in which to store the duck and duck fat before modern refrigeration was available. These beautiful earthenware containers have been a signature of the French gourmet and Provencal kitchen. If you look below the glazed portion of the confit pot, the lower part of the pottery was left unglazed. This is because, after the cooking process, the urn was typically sealed and buried in the cool ground or stored in stone-lined larders. This storage process preserved the meat without refrigeration. Throughout winter, the confit pots would be opened and the meat contained within enjoyed.”
Today, the pots are used as decoration in many homes. They are highly sought after.
I hope you have enjoyed my collection of confit pots.
French confit pots, y’all!