To confit means to cook food slowly at low temperature (usually 60–90 °C / 140–195 °F) fully submerged in fat or oil. The result is tender and juicy, with all the flavour kept inside.

Origin

The technique comes from south-west France, where duck and goose were cooked and preserved in their own fat (confit de canard).

In flexitarian cooking

For flexitarians, it works beautifully with vegetables and fish: confit tomatoes, garlic or char turn butter-soft, and the infused oil makes a great dressing base.

Alternative

Sous-vide cooks just as gently, in a vacuum bag instead of a fat bath.

Tip

Confit garlic cloves in olive oil with thyme and bay at 90 °C for about 45 minutes. Keep refrigerated and use within a few days.

Related recipes

Pan-seared char with octopus

Related terms

Sous Vide, Braising, Poaching