Confit

Confit is a traditional French preservation method where meat, typically duck or goose, is slowly cooked in its own fat at a low temperature over several hours. This slow cooking tenderizes the meat and infuses it with rich flavor. Afterwards, the meat is stored submerged in its fat, which acts as an airtight barrier, allowing it to be kept for extended periods without refrigeration. Confit results in tender, flavorful meat with a unique, melt-in-your-mouth texture, and is enjoyed both as a preserved delicacy and a preparation technique in gourmet cooking.