confit

Confit is a method of preserving and flavoring foods by slow cooking them in fat or sugar and then storing them covered in that fat or syrup. The term comes from the French confire, “to preserve.” While confit is closely associated with traditional French cuisine, the basic technique appears in various forms around the world, including meat and fruit confits.

In meat confit, the meat—most commonly duck or goose, and sometimes pork or small game—is cured with salt, herbs, and spices to draw out moisture and develop flavor. After curing, the meat is rinsed and slowly cooked at a low temperature in a generous amount of fat until tender. Once cooked, the meat is cooled and kept submerged in the rendered fat, which acts as a seal against air and micro-organisms, helping preserve it for weeks or months under proper refrigeration. The fat itself can be reused for cooking, imparting additional flavor.

Fruit confit follows a related principle but uses sugar rather than fat. Fruits are cooked slowly in sugar syrup, creating a glossy, candied product that can be eaten as is or used to flavor desserts and pastries. Modern interpretations may use oil or other fats, or rely on sugar syrups for preservation.

Confit is valued for its rich texture and concentrated flavor, and it is often served as a component of larger dishes or as a preserved ingredient. Safety and storage follow standard food-preservation guidelines, with an emphasis on thorough curing, adequate cooking, and proper refrigeration.