Confit the word comes from the French "confire" which means to preserve. And ultimately that is all confit is: a method of preserving. Fortunately it is also a very tasty method of preserving because it is a method that uses slow cooking and then holding the food to be preserved in the cooking fat. Confit items can be stored for a long time as long as they are refrigerated and completely covered with the fat in which the food was cooked.
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Duck confit – The classic method | Chef Jean-Pierre
A similar approach was used with ducks and geese: the breasts were set aside to be roasted or smoked while the tougher legs were cooked in the birds' rendered fat.
In general meat game poultry poultry gizzards fish octopus and shellfish such as lobster are first marinated and salted and then slowly cooked in their own fat or a spread of choice such as olive oil lard goose fat or clarified butter.
It is important that the temperature of the grease is below the cooking point of 100-110 C (212-230 Fahrenheit) so that a slow low temperature gentle cooking process occurs rather than a crispy product.
