Confit

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Confit is cooking food submerged in fat at low temperature — 85–95°C — for an extended period. Originally a preservation technique from southwest France where meat was cooked and stored under a seal of its own solidified fat, remaining edible for months without refrigeration. Now valued for the extraordinary texture it produces: duck confit legs where the meat is so tender it falls from the bone with the gentle pressure of a fork, and the skin — when finished in a hot pan — crisps to a glass-like shell that shatters audibly when bitten. The low temperature means muscle proteins never contract enough to squeeze out moisture. The fat surrounds everything. The result is impossibly tender, impossibly moist, impossibly rich.

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