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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Confit | ||
 Comes from the French verb "confire", which means to preserve. Food made into a preserve by cooking it slowly and thoroughly until tender. Such meats as duck or goose are cooked and covered in their own fat, so as to prevent them from coming into contact with the air. Vegetables such as onions are also good in confit. This technique produces very moist and tender items. Temperatures range from 175°F to 200°F, at which products are cooked for extended periods of time. |