In confit cooking the food is completely surrounded by warm fat and cooked very gently in it over a long time. Because fat transfers heat differently from boiling water and the temperature is kept low (typically 65–85 °C, never bubbling), the connective tissue breaks down slowly without the meat drying out. The result is butter-tender and intense in flavour. Originally the method served as preservation in south-west France: meat stored in fat kept for weeks when sealed from air.
The classic process using duck leg as an example: the legs are first salted for several hours to overnight with salt, garlic and herbs (thyme, bay), then patted dry and fully immersed in duck or goose fat. At around 80 °C they cook for 2–4 hours until the meat almost falls off the bone by itself. Before serving the skin is fried crisp in a pan. Confited garlic or tomatoes cook soft and sweet in olive oil in 45–90 minutes.
Confit is for anyone who wants to turn tough cuts (duck leg, pork cheeks, goose leg) into a tender dish with a little patient work, and for durable make-ahead preparation. In restaurants confit is often made in stock and finished in portions. At home it needs no special equipment, just a pot or roaster and enough fat – the good fat can be reused several times and stored.
What to watch for: really keep the temperature low (check with a thermometer), the food must be completely covered in fat, and for preservation clean, airtight storage in the fat is crucial. The fat consumption sounds lavish, but the fat is barely absorbed and can be reused. A ready-made duck confit leg costs around CHF 8–14 per piece in Swiss shops (guide price, no guarantee).