Technique: Confit

Confit is a French term describing a cooking technique which invloves cooking food, especially meat, that has been preserved with salt in its own fat. Popular meats prepared in this way include Duck, Goose and Pork.

The meat is placed in a pot or crock, covered with fat and cooked. The fat is discarded and the resulting meat is moist and succulent. It can be eaten as is or combined with other foods to make other dishes.

The term is also used to refer to fruit and vegetable condiments cooked to a jam-like consistency.