Confit is a French cooking technique that involves slow-cooking food in fat or oil at a low temperature for a long period of time, as a method of preservation. The term "confit" comes from the French word "confire," which means "to preserve". The food is usually salted as part of the preservation process, and after cooking, it can last for several months or years when sealed and stored in a cool, dark place. Confit is typically used for meat, particularly duck or goose legs, but it can also be used for vegetables and fruit.

Here are some key points about confit:

• Confit is a method of preserving food by cooking it slowly in fat or oil at a low temperature.
• The term "confit" comes from the French word "confire," which means "to preserve".
• The food is usually salted as part of the preservation process.
• After cooking, the food can last for several months or years when sealed and stored in a cool, dark place.
• Confit is typically used for meat, particularly duck or goose legs, but it can also be used for vegetables and fruit.
• Confit is different from other cooking methods because it involves cooking food in fat or oil for a long period of time at a low temperature, rather than cooking it quickly at a high temperature.

Overall, confit is a traditional French cooking technique that is still used today to preserve food and create delicious dishes.