Serious Eats: Talk

How To Serve Confit'd Meat?

I made a beef heart confit last night and plan on enjoying it tonight, but I've never actually had confit before- is it meant to be served chilled or room temp? Or is hot okay? And if so, how to heat it?

What sort of preparations is the meat usually used in, or is it just eaten as is?

Thanks for the help and any suggestions!

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