Define the term "confit."

The term "confit" refers specifically to a method of cooking where food, typically meat, is slowly poached or cooked in its own fat at a low temperature. This technique is particularly popular in French cuisine and is known for producing tender, flavorful results. The process allows the food to absorb the flavors of the fat while retaining moisture, which makes it a desirable cooking method for items like duck legs.

Confit is also a preservation method, as the fat serves to seal the food and protect it from air, thus extending its shelf life. This traditional technique exemplifies how slow cooking and natural fats can enhance the taste and texture of ingredients. Understanding confit helps chefs appreciate the balance of flavor and technique in cooking, particularly in creating rich, sumptuous dishes that can be stored for later use.