Quote Originally Posted by Tink, post: 121413
Mum, the slow cooking in the butter (the confit bit) makes them get all nicely browned on the outside, while still retaining texture on the inside. Yes, they are soft, but a lovely, sweet (seriously!) buttery soft.

The trick is the slow, buttery simmer for at least thirty minutes.
thanks Tink, could be worth a try one day just to see what it's like!