Confit

Okay kiddo, have you ever had chicken or duck that was cooked really slowly in its own fat until it became super tender and flavorful? That’s called confit!

Basically, confit is a cooking method that originated in France where meat (usually duck or chicken) is cooked very slowly in a low temperature oven or stove, submerged in its own fat (usually duck fat). The meat becomes infused with delicious flavors and becomes very tender.

After cooking, the meat is usually stored in the fat, which not only helps preserve it but also adds even more flavor. When it’s time to eat, the meat can be reheated in the fat or grilled or roasted to crisp up the outside.

So, confit is a fancy French cooking technique that creates super flavorful and tender meat by cooking it slowly in its own fat. Yum!