confit
kon-FEE
/kɒnˈfiː/
A preservation method where food is cooked slowly in fat or sugar syrup at a low temperature, then stored submerged in that same medium to exclude air.
Confit refers specifically to cooking in fat (for meats/vegetables) or sugar syrup (for fruits) as a preservation barrier, not just deep-frying.
The story behind the word. The word comes from the French verb 'confire', which means 'to preserve'. This traces back to the Latin 'conficere', meaning 'to prepare, make, or put together' (the same root that gives us 'confectionery').
Word relationships
- potted meat: 'Potted meat' is an English term for meat preserved in fat, but 'confit' specifically implies the slow-cooking process in that fat first.
Commonly confused with
- deep-fry: 'Deep-fry' cooks food rapidly at high temperatures (350°F+) to make it crispy, while 'confit' cooks food slowly at low temperatures (under 200°F) to tenderize and preserve.
Word family
- confit (verb): To cook and preserve food in fat or sugar.
Collocations
- duck confit
- garlic confit
- confit of cherry tomatoes
Example sentences
- "The chef served a crispy duck confit that had been preserved in its own rendered fat for three months." A description of classic French bistro cooking.
- "To make garlic confit, submerge the cloves in olive oil and bake them at a very low heat until they are buttery soft." An innovative vegetable preparation.
Memory hook
Confit sounds like 'comfort'. Cooking food slowly in warm, rich fat is the ultimate comfort for the meat. Confit is slow-cooked in fat to keep the air flat.
When not to use
Do not use for high-temperature frying, which cooks food quickly and does not preserve it.
Fun facts
- In southwest France, families traditionally kept large stone jars of duck confit in their cool cellars, relying on the solid fat cap to keep the meat fresh all winter.
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