A method of preserving and cooking food by slowly cooking it in its own fat at low temperatures, or the resulting preserved food. Traditionally used for duck legs, the technique creates tender meat that can be stored for months.
From French 'confire' meaning 'to preserve', derived from Latin 'conficere' (to prepare, preserve). The technique originated as a preservation method before refrigeration, allowing meat to be stored safely in its own rendered fat for extended periods.
Confit was born from necessity in rural France where duck fat was precious and refrigeration didn't exist. The low-temperature cooking (around 200°F) gently breaks down tough connective tissues while the fat creates an anaerobic seal that prevents spoilage—it's essentially edible food preservation technology that predates canning by centuries!
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