Pronunciation: [kənfˈɪts] (IPA) 
Confits is a French culinary term for meat, usually duck or poultry, that has been slow cooked and preserved in its own fat. The IPA phonetic transcription of confits is /kɔ̃.fi/ with the nasalized French vowel sound "ɔ̃" instead of the English "o". The final "s" is silent and is added to the end of the word to indicate the plural form. Confits are a gourmet dish that can be enjoyed as a topping or a main course.
Confits, pronounced as "kon-FEE," is a culinary term derived from the French verb "confire," meaning to preserve. It refers to a traditional French cooking technique used to preserve food items, especially meats, in fat. Confits are typically made by gently cooking a food item, like duck, goose, or pork, in their own rendered fat or oil, which acts as a natural preservative and imparts a rich flavor to the preserved ingredient.
The process begins by curing the meat with salt, herbs, and spices for several hours or overnight. Then, the meat is slowly cooked in a low-temperature oven or simmered on the stovetop in the fat until it becomes tender and succulent. The cooked meat is then stored in a container and completely covered with the fat, creating a seal that prevents air from reaching the preserved ingredient. This seal helps inhibit bacterial growth, allowing the meat to be safely stored for an extended period, sometimes weeks or months.
Confits are typically used as a delicious accompaniment or flavoring agent in various dishes. They can be enjoyed on their own, served alongside roasted vegetables or salads, or used as a filling in sandwiches or pies. The rich, tender texture and intense flavor of confits make them a sought-after ingredient, particularly in French cuisine.
While traditionally associated with meat, the term "confits" can also be used to refer to fruit or vegetables that are preserved in a similar manner, typically cooked in sugar syrup instead of fat. These fruit and vegetable confits are commonly used as toppings or fillings in pastry and confectionery.
The word "confit" has its origins in the Old French term "confire", which means "to preserve". The word can be traced back to the Latin word "conficere", which translates to "to do thoroughly" or "to produce". In the culinary context, the term "confit" refers to a method of preserving food by cooking it slowly in fat, and it primarily applies to meats such as duck or pork. Over time, the word "confit" has been modified and adapted to various languages, retaining its core meaning of saturating food in fat for preservation.
