Culture & Lifestyle • Cuisine

Confit

Confit is a French culinary term for food cooked slowly in fat, oil, or syrup as a preservation method or for texture and flavour.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Confit is a French culinary term for food cooked slowly in fat, oil, or syrup, originally used as a preservation method for meats such as duck and goose. In modern usage, it also refers to vegetables cooked in oil and fruit preserved in syrup, emphasizing texture and flavour through low-temperature slow cooking.

Definition

Confit is a method of preparing food by cooking it slowly in a preserving medium such as fat, oil, or syrup. The term originally referred broadly to preserved foods, not only meat.

Traditional use

Historically, confit was used to preserve meats such as duck, goose, and pork by cooking them in fat and storing them fully covered by that fat. This reduced exposure to air and helped inhibit spoilage.

Modern culinary usage

In contemporary cooking, confit often refers to a low-temperature cooking technique rather than strict preservation. It is commonly applied to meats, but also to vegetables and fruit preparations.

Etymology and origin

The word confit comes from French confire, meaning "to preserve." The technique is strongly associated with French regional cuisine, especially in southwestern France.

Confit in Canada

Confit appears on Canadian restaurant menus and in French-influenced cuisine, especially in Quebec and other regions with strong Francophone culinary traditions.

Key facts

Confit is a French preservation technique that involves slow cooking in fat, oil, or syrup.
Traditionally, it was used for meats like duck, goose, and pork to extend shelf life.
Modern cuisine applies confit to vegetables and fruit, focusing on texture and flavour.
The term originates from French 'confire', meaning to preserve.
The technique is central to southwestern French cooking and is featured in Canadian Francophone cuisine.

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Canadian context

Confit appears on Canadian restaurant menus and in French-influenced cuisine, especially in Quebec and other regions with strong Francophone culinary traditions.

Frequently asked questions

What does confit mean in cooking?

Confit means cooking food slowly in fat, oil, or syrup, often as a preservation method.

Is confit only for meat?

No. It is commonly used for duck and goose, but the term can also apply to vegetables cooked in oil and fruit preserved in syrup.

Why was confit originally used?

It was used to preserve food before refrigeration by reducing spoilage through slow cooking and storage in a preserving medium.

What is duck confit?

Duck confit is duck meat cooked slowly in its own fat and then traditionally stored covered in that fat.

Where does the word confit come from?

It comes from French confire, meaning 'to preserve.'

Is confit the same as frying?

No. Confit uses much lower temperatures and is meant for slow cooking, not rapid browning.

References

Merriam-Webster — https://www.merriam-webster.com/dictionary/confit
Supports: Definition of confit as meat cooked and preserved in fat, and as a garnish made from fruit or vegetables cooked in seasoned liquid.
Wikipedia — https://en.wikipedia.org/wiki/Confit
Supports: Etymology, traditional preservation method, and modern low-temperature culinary usage.
Serious Eats — https://www.seriouseats.com/ask-the-food-lab-what-the-heck-is-confit
Supports: Historical and technical explanation of confit as preservation by slow cooking in fat or syrup.
Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/confit
Supports: English definition of confit as meat cooked slowly in its own fat.
Collins Dictionary — https://www.collinsdictionary.com/us/dictionary/english/confit
Supports: Definition of confit as meat or poultry cooked in its own fat and preserved within the fat.