Confit is a cooking method that involves slowly cooking food in its own fat. This technique is often used for meats, such as duck or goose, but can also apply to vegetables. The food is typically seasoned and then submerged in fat, allowing it to cook gently over low heat. This process not only preserves the food but also enhances its flavor and tenderness. The term "confit" comes from the French word "confire," meaning "to preserve." Once cooked, confit can be stored in the fat, which acts as a barrier against air and bacteria, extending its shelf life. This method is popular in French cuisine and is often used in dishes like duck confit.