Confit
Cooking food (traditionally duck, goose, or pork) slowly in its own fat at low temperature until tender. Originally a preservation method — submerged in fat, it keeps for months without refrigeration.
When to Use This Technique
- Duck legs (classic duck confit)
- Preserving garlic in olive oil
- Slow-cooking tomatoes in oil
- Turkey legs and chicken thighs
Temperature Guide
Temperature Range
180-200°F / 82-93°C oven or stovetop
Visual Cue
Barely any bubbles in fat — very gentle cooking
Readiness Test
Duck leg: meat slides off bone, skin is silky but not crispy (crisp later in pan)
Step-by-Step Instructions
Dry brine meat: salt generously, season with herbs and spices, refrigerate 12-24 hours
Tip
Salt penetration is crucial. This is also what allows traditional preservation.
Rinse, pat dry, place in deep vessel
Tip
Remove excess salt or final dish will be too salty
Cover completely with fat — duck fat, olive oil, or lard
Tip
Every part of the food must be submerged in fat at all times during cooking
Cook in oven at 200°F for 2-4 hours until very tender
Tip
Poking with a skewer should meet zero resistance when done
Cool in fat — can store submerged in fat in refrigerator for weeks
Tip
The fat layer prevents air contact, preserving the meat
To serve: remove, scrape fat, sear skin-side down in dry pan until crispy
Tip
High heat final sear gives contrast: crispy skin, silky interior
Equipment Needed
- Dutch oven or deep baking dish
- Enough fat to fully submerge food (duck fat, olive oil, lard)
Related Techniques
Quick Reference
Difficulty
Hard
Time Required
2-4 hours cooking, up to 24 hours total
Category
Preservation & Fermentation