What is confit?

Confit is a cooking technique that originated in France, typically used for preserving meat such as duck, goose, or pork. The meat is salted and seasoned with herbs and spices, then cooked in its own fat at a low temperature for several hours until it becomes tender and falls off the bone. The preserved meat can be stored in its own fat and enjoyed for several months. Confits can also refer to fruits and vegetables that are slowly cooked in sugar syrup, creating a sweet and tangy dish. Nowadays, many chefs have adapted the confit technique and applied it to different kinds of meat, fish, and vegetables, creating new flavor profiles and dishes.