What Is The Point Of Confit?
The point of confit is to preserve meat by cooking it slowly in its own fat until it becomes tender and flavorful. The process involves submerging the meat in fat and cooking it at a low temperature for hours, allowing the fat to penetrate the meat and prevent it from spoiling. Confit is a traditional French method of preserving meat, particularly duck, and has become a popular technique used in many cuisines around the world.