Confit

The term is usually used in modern cuisine to mean long, slow cooking in fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes.

After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place.

"[3] The French verb was first applied in medieval times to fruits cooked and preserved in sugar.

Whole confit leg is baked to crisp the skin or added to a casserole-type dish.

[citation needed] The traditional meat for confit includes waterfowl such as goose and duck, and pork.

For example, chicken cooked in goose fat is called poulet en confit.