205min 4 ppl
Jackfruit Confit
110 minutes
4 people
Hardover 60 min or 12+ steps
110 min · 6 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 4g
Carbs 18g
Fats 38g
About this dish
Young jackfruit slow-poached in a deep bath of olive oil with garlic, thyme and bay until the fibres turn silky and the exposed edges caramelise — a vegan confit that borrows the same low-and-slow fat-poaching technique used to coax richness from duck.
Allergy Info
Celery, Sulphites
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Garlic clovespeeled and lightly crushed8 cloves
- Fresh thyme6 sprigs
- Fresh rosemary3 sprigs
Tins & Jars
- Young green jackfruit in brinedrained and rinsed2 × 400 g cans
- Tomato pastecheck label for celery1 tbsp
Spices & Seasonings
- Dried bay leaves3 leaves
- Black peppercorns1 tsp, whole
- Smoked paprika1 tsp
- Fine sea salt1 tsp
- Dried chilli flakes½ tsp
- Flaky sea salt1 pinch, to finish
Oils & Condiments
- Extra-virgin olive oil500 ml
- Red wine vinegarcheck label for sulphites1 tbsp
Utensils
- Wide, deep oven-safe skillet or Dutch oven
- Slotted spoon or tongs
- Two forks
Method
1
Pat the drained jackfruit completely dry with kitchen paper. Cut any large triangular pieces in half through the core so the fibres remain intact. In a small bowl, combine the smoked paprika, fine sea salt and chilli flakes, then toss the jackfruit in the spice mixture until evenly coated. Measure out the oil, garlic, thyme, rosemary, bay leaves and peppercorns.
Approx. 10 minutes
2
Transfer the seasoned jackfruit to a single layer in a wide, deep oven-safe skillet or Dutch oven. Tuck in the garlic, thyme, rosemary, bay leaves and peppercorns. Pour the olive oil over the top — the jackfruit should be fully submerged. Cover and refrigerate for at least 4 hours, or overnight.
Approx. 240 minutes
3
Remove the dish from the refrigerator and bring to room temperature for 30 minutes. Preheat the oven to 120°C (250°F / Gas ½).
Approx. 30 minutes
4
Stir the tomato paste and red wine vinegar directly into the oil, distributing evenly. Place the dish, uncovered, in the centre of the oven and cook for 75 minutes, until the jackfruit is deeply tender and the oil around the edges is quietly bubbling — there should be only a gentle shimmer, never a rolling boil.
Approx. 75 minutes
5
Increase the oven temperature to 200°C (400°F / Gas 6). Continue roasting, uncovered, for 15 minutes until the exposed tops of the jackfruit turn golden and caramelised.
Approx. 15 minutes
6
Remove from the oven and allow to rest in the oil for 10 minutes. Using a slotted spoon or tongs, lift the jackfruit onto a serving plate or board. Using two forks, shred the pieces to expose the long, fibrous strands. Spoon a few tablespoons of the fragrant confit oil over the top and finish with flaky sea salt.
Approx. 10 minutes
