Confit

Confit is a French preservation technique, from the word confire, to preserve, in which food, most classically duck or goose, is cooked slowly for a long period at low temperature fully submerged in its own fat, then stored under a seal of that same fat, which excludes air and lets the meat keep for months. It is a specialty of southwestern France, particularly the Occitan region, where goose fat traditionally serves the role that olive oil plays in the confits of southern regions, and the term has since broadened to cover other slow-cooked-in-fat or slow-cooked-in-sugar preparations, such as confit of tomatoes or citrus peel. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/