Confit is a French cooking technique that involves preserving meat, usually duck or goose, in its own fat. The meat is first salted, then cooked slowly in a low-temperature oven or on the stovetop until it becomes tender and flavorful. The meat is then submerged in its own rendered fat and stored in a cool place, typically the refrigerator, where it can be kept for several months.
Confit is often served as a luxurious ingredient in French cuisine, adding rich flavor to dishes like salads, cassoulets, and soups. It is also commonly used as a spread or topping for bread or crackers. While typically made with duck or goose, confit can also be made with other meats like pork, rabbit, or even vegetables like tomatoes and onions.
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